Cooking and Baking

Country Ham

I won a country ham from a convention I went to the other day and it is my first experience with them (the ham, not the convention). A couple of questions, after I got it I cut little piece out to sample, did I put a chink in the armor that will make it go bad faster or should I refrigerate it now? For the next part, what should I do with it, what's the best way to prepare it?


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