Never fails if you boil it. We remove the rind and put it in a large Dutch oven, shank or butt portion makes no difference, almost cover with water, and bring to a boil and simmer for 4 or 5 minutes to pull out some of the salt.
Drain the water, cover with fresh water, add a quartered large onion, and boil for about 1-1/2 to 2 hours. We usually throw in whole peeled potatoes and sometimes whole trimmed green beans for the last hour of the second boil.
If the water is not too salty, we use it the next day with the ham bone to make split pea soup. Otherwise, fresh water for the soup.
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