So, I want to get a ham. I know it will be on the bone, but that is about it. I guess I also know it won't be Bellota, because they are crazy expensive and I have not yet proved myself a great ham carver. Anybody able to give me a rundown on why I should choose an Iberico vs. Serrano vs. something else. I know holymadness had a great ham he showed us, but otherwise I can't find much info.
post #1 of 82
1/31/12 at 8:34pm