Hey, for what it is worth, I have found something it makes no sense to prepare in an egg.
We normally prepare country hams by soaking overnight in water and then cooking in a water bath that we change any number of times. At end, we pull off the skin and throw it in the oven for a glaze. After that, we guard the thing with a loaded pistol.
This year, I decided to try the egg. I had hung the ham and aged it an extra year, so I was really looking forward to it. I soaked the ham overnight and then cooked it low and slow until thermometer said it was done.[p]It was very pretty, but, when it cooled, I found no benefit to having smoked the ham at all, as the ham itself was so strong the smoke taste didnt exist. I found further that the ham was too salty and very difficult to carve. I say this as someone who is experienced with many many different hams. [p]I conclude that through no fault of the egg, the egg cooking process is not a good idea for a country ham. [p]If anyone disagrees, I would like to hear about it.