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Old 01-15-2005, 09:42 PM   #1
Join Date: Jun 2004
Posts: 1,018
Piglet Ham

Picked up a 3 kg piglet ham, skin on, of course, today to cook up on Sunday...

As you can appreciate, given the skin and bone mass, this is pretty "tiny" in terms of meat, and is neither smoked nor brine nor cured...

Looking for any hints or ideas for its roasting tomorrow...

Am thinking gravy, mini-red potato's (boiled), and a choice of beets, fresh green beans, carrots, broccholi, steamed peas or corn to round it out...tho' of course, there will be only potato and two other veggies...(salads will follow with the leftovers!)

Any thoughts or preparation methods that come to mind?



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