So I decided to try the exact same recipe on a boneless ham.
The recipe was a boneless ham, a can of pineapple with the juice, some brown sugar, some dry mustard and some ground cloves.
Unfortunately, the same recipe on a boneless ham, wasn't anywhere near as good.
Roasting a bone-in ham had the advantage of both the bone and some fat, which enhanced its flavor.
I will definitely be using a bone-in ham from now on. It's not only much cheaper per pound, but much better!
And then you have the bone left over for ham & beans!
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