Broke out mom’s Joy of Cooking (1964) to figure out how to cook the fresh ham that came with our half a pig.
A little intimidating as I’ve only cooked “City Hams” – the hams from the grocery store that are already cured/smoked and ready to eat. The process started Sunday when I coated the ham with kosher salt, garlic powder, fresh cracked black pepper & cajun seasoning. Put it in the fridge for 48 hours to marinate.
Then I cooked it low and slow for about 6 hours today. Flipping it every hour. It is absolutely amazingly delicious! Butter tender, juicy & perfectly seasoned!