Hi all
I've just make my first ham (it's in the smoker now).
I've more or less followed the Wiltshire cure recipe from the river cottage cookbook. Basically it's a 7 kg leg brined for 25 days in salt, beer and molasses. I'm currently cold smoking it for 24 hours.
Im not sure what I need to do with it after this. Does it need to be cooked? or can it just be eaten raw?
It's had a long cute and smoke time, would that be enough to preserve it, or does it still need to be boiled?
Thanks.