How to Cook a Ham

Friday, February 27, 2009

This is a simple method which will ensure the most juicy cold ham imaginable.

Soak the ham for about 12 hours in cold water, then drain.
Put the ham into a saucepan and cover with cold water.
Bring to the boil and simmer gently, allowing 20 minutes per lb (45 mins per kilo).
Top up with boiling water as necessary so that the ham stays covered during cooking.
Remove the skin and trim the fat neatly.

If the ham is to be eaten hot, then sprinkle with brown sugar and serve.
If the ham is to be eaten cold, then after skinning, return to the pan to cool in the water as this will ensure that the joint stays moist and succulent.


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