How do you cook a ham?

[Bill]

Normally I soak mine (overnight if I remember, especially if it's smoked) then bring it to the boil, discard the water and then simmer it for 45 minutes in cider or water and a glass of white wine with some stock veg and peppercorns. Then remove the skin, score the fat and rub in some demerera sugar and baked it for another 45 minutes.

The issue I have with this is the faffing in the middle means I can't just leave it and get on with something useful. So, what do you do?

[ScoobyDood]

Add dijon mustard to the demerara and make a mix, then rub and also prick liberally with cloves - then bake/roast

ETA - Can't afford to miss "faffing" in the middle

[Melman Giraffe]

ScoobyDood said:

Add dijon mustard to the demerara and make a mix, then rub and also prick liberally with cloves - then bake/roast

ETA - Can't afford to miss "faffing" in the middle

I boil mine first then glaze

[Bill]

Looks like the faff is unavoidable, I was hoping someone had a cunning plan involving just baking it.

[ScoobyDood]

Nah - Got to do that boil in cider thing first, makes a world of difference

[Melman Giraffe]

ScoobyDood said:

Nah - Got to do that boil in cider thing first, makes a world of difference

Nomage

[alfa pint]

ScoobyDood said:

Add dijon mustard to the demerara and make a mix, then rub and also prick liberally with cloves - then bake/roast

ETA - Can't afford to miss "faffing" in the middle

^^^ This is my favourite and usual one.

[Blown2CV]

like this

http://www.nigella.com/recipes/view/ham-in-coca-co...

[0a]

Very timely thanks, will bookmark this thread.

[craige]

I normally soak mine overnight then simmer in fresh water for an hour or so. Then score the fat put a bit of honey or marmalade on and whack in a hot oven. The best thing is to keep the cooking some of the cooking water add frozen peas and blitz for some pea and ham soup. Surprisingly good!

[Catz]

I boil in a pot of water for 30 mins.
Then roast in foil @ 190. For a smaller ham up to 4lbs 35mins/lb plus 35 mins. For a ham 4-7 lbs for 25mins/lb plus 25 mins.

For my glaze I melt 4 tbsp redcurrant or cranberry jelly, 1 tbsp demerara sugar, 1 tbsp white wine vinegar and the juice of half an orange. I reduce this by half.

40 mins before the end of the cooking time I remove the foil and rind, cross the fat diagonally with a knife then dot each diagonal cross with a clove. Glaze and return to the oven for 20mins, reglaze and return for a further 20 mins.

[alloallo]

In coca cola a la Nigella - you can't beat it.

[RosscoPCole]

alloallo said:

In coca cola a la Nigella - you can't beat it.

Definitely the Coca-Cola way. Reduce the cooking liquid, freeze it and use it as a BBQ sauce when the weather is better. Thinking of using Cherry Coke or Tescos Fiery Cla this year.