Hi Everyone, This week, we conclude our 3-part Holiday Baking Suc-cess series by discussing the ham.
Types of ham
Most of the ham we get in the Caribbean is wet-cured (soaked in brine) and already fully cooked. When it comes to the cut of the ham, we usually get leg ham or shoulder cut ham, sometimes labelled as picnic ham.
Leg ham comes from the back legs of the pig and shoulder ham comes from the front legs of the pig. The leg hams are meatier, have less fat and take less time to cook. This is so because the legs do not do much work or they are not muscularly strained as much as the shoulders are. What this means of course that the shoulder