our boneless smoked ham

This year we made a nitrate free ham using the Gourmet Farmer recipe of stout, molasses, salt & spices. The leg was boned by Fred so it looks smaller than last year's whole leg of ham. Yesterday we took it out of the liquid, simmered it then cold smoked it in the smokehouse for 5 hours over cherry wood chips. It's a little dry, but a lovely taste and excellent texture.