I didn’t care for ham growing up. It was always either the fancy spiral ham for a particular occasion, or the canned ham you opened up with a key. I QUICKLY got wedded and acquired my mother in law’s ham. As I previously have said, my mom in legislation was an amazing cook. I doubt very highly there is anything she couldn’t prepare and prepare well (my hubby mentions liver with distaste, but I don’t think anyone can make liver palatable if you don’t enjoy it). She made the best ham I have ever tasted, and it wasn’t one particular expensive spiral or elegant hams.

It has a bone running right through it, which explains why it’s probably cheaper than the fancier hams. I say cheaper, but I’ve noticed that as this trim has become popular – as people are uncovering how far better it tastes – the more expensive they have grown to be. I used to pay anywhere near this much because of this kind of ham never!

The key to achieving a mildly salty ham is to boil it for about 1 hour. Place it in the the biggest pot you have, I’ve a 9 litre Dutch oven from IKEA, and boil it, protected. This removes a lot of the salt from them ham. In the event that you neglect that step you won’t taste right. Also, by boiling it you can decrease the roasting time when you are cooking the ham as it boils. Remove your ham from the plastic wrapper, however, not from the netting (if there is netting).

Place the ham in a container bigger than the ham, ideally a container higher than the ham. Add col water to the pot, looking to cover as a lot of the ham as you can without the danger of boiling over. Bring water to a boil and cover. Reduce heat slightly to maintain a rolling boil without boiling over.

Boil for approximately one to two 2 hours, depending on the size of your ham. During this time period, convert your ham over so that both edges even boil. When finished boiling, take away the ham from your water – keep the water for boiling potatoes if you are doing roasted potatoes. They have a richer flavour when boiled in the ham water and roasted in the ham drippings. Remove the netting from your ham and place in a big roasting pan, epidermis and fat side at the top.

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I cover my skillet in foil therefore i need not scrub away at it after use, it creates tidy up so easier. Remove the skin from the body fat and either discard, or place it in the skillet to make pork crackling (which seems disgusting but it’s tasty!). Remove some of the fat, leaving a thin coating on the top.

If making roasted potatoes in the skillet, put the removed body fat in the bottom of the pan to melt as the roast cooks. Score the top of the body fat in a diamond pattern (make cuts front to back again diagonally on the the fat, switch the ham and do it again the other way).