Serious Eats: Talk
BIG HAM EMERGENCY
I purchased a ham leg (5lbs) and was suppose to (by the recipe) simmer for 2 or so hours with your usual onion, celery, herbs, etc. until tender and then put my jerk marinade on for 24 hours before roasting.
But I had band practice so tossed it in the slow cooker for 4 hours on high (as it takes 1 hour to even reach any temp). Just got home and the ham looks cooked but is tough as all hell. What I want is to take the skin off, score the fat and rub my jerk marinade on it, but it is so tough - when I thought it should be almost falling apart. What shall I do?