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To Cook Ham
1. Take advise on soaking from your supplier - as any cured meat will need to be soaked for a period of time. 6 to 8 hours, with a couple of changes of fresh cold water, is about average - but if your meat has been heavily brined, it may need longer.
2. Some experts advise cooking in a roasting bag, which will stop the ham shrinking too much. If doing this, make a couple of small holes near the tie to let steam out without letting water out.
3. Bring the water to the boil, then keep at a bare simmer.
4. Small hams need an hour per kilo. Larger hams about 20 minutes per kilo.
5. Any juices that collect in the bag should be kept, perhaps to add to a parsley (or similar sauce) to be served with the dish. See 'Ham'