With the massive increase in holiday shipping this year, Keith explains how we're making sure our hams, bacon, and sausages reach our wholesale chefs and retail customers across the country.
Would love to see a how-to Video on options for deboning a ham. All the “grandmothers” I know are no longer with us. Mine, when the ham was VERY HOT (my memory may not be exact), donned rubber gloves and made one slice along the femur bone… and wiggled the bone out. I am sure there are other details I am missing. She would tie string around it and refrigerate it. The bone and any scraps were used to make ham soup, and she would save the pot liquor in which would cook greenbeans / cabbage /collards. Mmmmmmm
