HOW TO COOK HAM
Method
- METHOD 1: 1(4
- 5-9kg) uncooked ham ideally on bone (size depending on you) Tin foil Preheat oven 150C Rinse the ham and secure well in tinfoil, place in a suitable sized oven dish and allow 45 mins per kilo
- The main thing to remember when cooking such a large joint of meat is to allow plenty of time and don’t be tempted to increase the heat as it will dry out
- Once the ham has cooked you are able to glaze it if desired
- METHOD 2: 1 large onion, chopped 2 large carrots, chopped 2 celery sticks, chopped 10 black peppercorns 3-4 bay leaves 5-6 sprigs of thyme A small bunch parsley stalks (leaves for sauce) Method Rinse the ham under cold water and place in a large stockp
- Cover with fresh cold water and add the vegetables and peppercorns, plus the herbs
- Bring the water to the boil, then reduce the heat, cover partially with a lid and simmer very gently for 4-6 hours
- If after an hour the water tastes very salty, discard the water and replace with fresh boiling water- this helps to reduce saltiness
- Remove the ham from the pot
Comments
A lot of us are a little unsure how to cook a ham from scratch and I mean in the oven for 6-8 hours before glazing! This might sound a long time but the finished product will be remembered and talked about for many Christmases to come.
Just a note the cooking of the ham can be done the day before and simply glaze it on the day.
I have two methods which both work fantastically well; one is slowly baked in oven and the other simmered gently on the stove – choice is yours!
Thanks to Havoc Pork for providing the ham for this recipe demonstration.
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