a raw ham or gammon (ham)
for the garnish
raspings (stale bread crumbs)
Demerara (raw) sugar
Demerara (raw) sugar
method
1. To ensure that the ham is sweet before cooking, insert a sharp knife close to the bone; when withdrawn, it should not give off any unpleasant odour or be slimy.
2. If the ham or gammon has been hung for a long time, and is very dry and salty, soak it for 24 hours at least, changing the water every 6-8 hours.
3. For most hams, about 12 hours soaking or less is enough.
4. Drain; then weigh the ham and calculate the cooking time after soaking the ham.
5. Clean and trim off any 'rusty' parts.
6. Put the ham into a boiling pot big enough to hold it, but keep the knuckle end out of the water.
7. Add enough cold water to cover the joint when laid flat, and cover the pan with a cloth to prevent undue evaporation.
8. Heat to simmering point and simmer gently until tender or until parboiled, if to be baked after boiling.
9. Do not let the water level sink below the surface of the ham when it is laid flat.
10. Top up the pot with boiling water when required.
11. Calculate the cooking time for the knuckle end on the thickness of the meat, and lay the ham flat in the pot to cook it (usually for about three-quarters of the total cooking time).
12. When cooked, lift out the ham and remove the rind.
13. If to be eaten hot, immediately cover the skinned side with equal quantities of raspings (stale bread crumbs) and Demerara sugar.
14. If to be eaten cold, put it back in its cooking liquid until cold, then drain, and cover the ham with the raspings (stale bread crumbs) and sugar mixture.
15. If the ham is to be reboiled or baked, leave the coating until ready to serve.
2. If the ham or gammon has been hung for a long time, and is very dry and salty, soak it for 24 hours at least, changing the water every 6-8 hours.
3. For most hams, about 12 hours soaking or less is enough.
4. Drain; then weigh the ham and calculate the cooking time after soaking the ham.
5. Clean and trim off any 'rusty' parts.
6. Put the ham into a boiling pot big enough to hold it, but keep the knuckle end out of the water.
7. Add enough cold water to cover the joint when laid flat, and cover the pan with a cloth to prevent undue evaporation.
8. Heat to simmering point and simmer gently until tender or until parboiled, if to be baked after boiling.
9. Do not let the water level sink below the surface of the ham when it is laid flat.
10. Top up the pot with boiling water when required.
11. Calculate the cooking time for the knuckle end on the thickness of the meat, and lay the ham flat in the pot to cook it (usually for about three-quarters of the total cooking time).
12. When cooked, lift out the ham and remove the rind.
13. If to be eaten hot, immediately cover the skinned side with equal quantities of raspings (stale bread crumbs) and Demerara sugar.
14. If to be eaten cold, put it back in its cooking liquid until cold, then drain, and cover the ham with the raspings (stale bread crumbs) and sugar mixture.
15. If the ham is to be reboiled or baked, leave the coating until ready to serve.
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