Country ham help, please!!
My husband and I are in the middle of soaking a cured, or country, ham for the first time. We cleaned and soaked the ham in a 5 gal. plastic bucket on Monday night, leaving it to rest in the fridge, and have been changing the water every 12 hours as recommended. Everything seemed to be going well until this morning, when we noticed some dark spots appearing on the cut end of the hock. Is this a normal part of the soaking process?