Cooking time question for ham

[anonymous-user]

[redacted]

[DoubleSix]

Yes but you risk drying it out.

Better to cook in liquid then roast off for last hour.

[AndyHCZ]

+1 for boiling it.

Assuming it's been cured, you want to keep changing the water when boiling it to remove the saltiness.

[MrsFallon]

Boil in Coke with added veg and then finish off at the end in the oven.

[sly fox]

I cook mine in beer (speckled hen) - 1 hour per kilo- then let it cool,

only need to roast it to apply a glaze ( i use remaining beer stock and maple syrup ) to get a lovely shiny ham- very hot oven 200-220c keep checking to ensure sugar in glaze is not burning.

Roasting on its own increases risk of being dry in centre.

[Mr.Chips]

Just soaking our ham in cold water, which I will then change and repeat. After throwing the second lot of now salty water away, I will boil the ham in cider for about 90 mins before placing in a roasting tin and removing the skin. After scoring the fat, I paint the whole outside of the ham with a glaze made from mustard, marmalade and a bit of maple syrup. Pop in the oven on a relatively low temperature to allow it to roast slowly. I take it out and re-paint with more glaze a couple of times.
The family love it!!!

[HotJambalaya]

MrsFallon said:

Boil in Coke with added veg and then finish off at the end in the oven.

I had that once, was fantastic

[sly fox]

[nightwalker]

Slow cooker and sit it in coca cola.