Opened package, ham need scrubbing with stiff brush under running water
Ham is then soaked in cold water at room temperature 12 hours-overnight
Then water is changed and ham simmered 5 hours at 250 degrees
When finished cooking, covered and left to cool in the liquid- next day still hot.
When just cool enough to handle, skin and fat were removed. Could be glazed and baked at this point but not necessary.
Sliced for ham steaks with enough for 3 more bags for sandwiches, ham salad, etc.
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