Cooking Raw Ham on the Bone

Soaking

Hams especially those to be baked can be soaked before cooking, as this removes some of of the salt

Cover completely with cold or warm water.

Stand for 12 -24 hours in cold water or 1 to 2 hours in warm water

Drain and pat dry with a paper towel

Boiling

Weigh the ham and calculate the cooking time

Allow 25 to 35 minutes per 500 g

Place the ham in a large pan, cover with cold water and bring to the boil

Add bay leaf, thyme, pepper-corns and onions

Cover the pan and simmer gently for the required time or until the ham is tender when pierced

Lift out and allow to drain

Remove the skin, glaze if liked and serve hot or cold

Baking

Weigh the ham and calculate the cooking time

Allow 20 minutes per 500 g for hams up to 6 kg

And 15 minutes per 500 g for hams over 6 kg

Soak the ham as per details above

Preheat the oven to 160 C

Place the ham on a rack in a large pan

Insert a meat thermometer if available

Bake in preheated oven for the required time or until the thermometer registers 70 c and the ham is tender when pierced

Skin.

Glaze if liked and serve hold or cold

Removing the Rind from the Ham

Using a small knife, cut through the skin at the shank end

Then cut lengthwise from the first cut to the other end

Gently rub your fingers along the cut until your fingers can slide under the rind on one side

Then move your hand back and forth to remove the rind from the fat

Repeat the process on the other side