Subject line describe me now after finding an uncooked, cryovacced picnic ham at an irresistible price.I cook mainly for 1-3 people. I I thought at a minimum, I could simply part it out into portions for the freezer and take a hacksaw to the bone for soup. But I do wonder about how this cut of pork squares up with the portions of pork one sees at supermarkets. For all I know, some parts or more tender than other, for example.
Also, I have not closed the book concerning just prepping and cooking the whole ham. So while that’s a cinch to find ideas about, I’ll still welcome any standout favorites as ideas for this thread. Thanks!
