Cooking a Ham
Soaking:
A raw ham can be soaked especially if it is salty for between 12-24 hours in cold water, then brought to the simmer in fresh cold water and cooked for 30 mins skimming the surface of skum occasionaly;If the water is still very salty discard it and replace with fresh cold water bring to the boil and subtract 30 minutes from the cooking time.
Flavorings:
Add seasoning such as onions, apples, wine, cider, bay leaf, peppercorns, allspice berries and cloves.
Cooking Time:
Cover and simmer for approx 40 minutes per Kilo (20 minutes a lb).
If over 5Kg (10lb) in weight reduce this to between 30 and 35 minutes per Kilo. 15 -17 minutes a pound.If under 2kg increase to 60 minutes a Kilo
Cooling:
Let the ham cool in its cooking liquid then drain it, peel of the skin and trim all but 1/2 in of fat.
Plain Finishing:
The fat can be scored and breaded if finished plain. The bread crumbs can be mixed with parsley and mustard powder
Allow to cool fully then coat with a chaudfroid sauce.
Baking
Ham can be baked after boiling with a glaze to add flavor or it can be cooked whole in a oven at 350ºF/175ºC/Gas 4 for 10 minutes a pound, 20 mins per Kilo. Baste regularly. Test by piercing to check it is tender or 170ºF/75ºC with thermometer.
Baked ham is sometimes studded with cloves to add flavor.
If you want to bake or braise then score the fat.
Finish with glaze and continue cooking for an additional 20 minutes a Kilo at gas 4/350F/175C.
Glazes for baked Ham:
apple juice with honey
soy sauce with brown sugar & sherry
maple syrup
Heat the glaze in a pan and brush or pour over the ham, baste frequently.