Making room for piggy

I'm making room in the freezer. I cooked my first-ever ham tonight. If you're new to the farm blog, you may not know that I am both Jewish and vegetarian. I'm on totally new turf here.

Anyhoo-- I "steamed" it with the lid on for the first hour with a bottle of beer poured in the roaster to make the steam. Then I uncovered and basted it with a mixture of peach/jalapeño jam, dijon mustard, honey and minced garlic. I basted it every 20 minutes until it was done. According to the googler, taking it out of the oven at 140F internal temp is OK. I hope no one gets poisoned. Christian's parents are coming for dinner.

Anyway, there is a little more room in the freezer now. And I am now a cooker of many meats, ham being the latest in a line that includes ground lamb and whole organic chickens. Farming is cool.