Cooking Ham Instructions- English Style

by Anita
(U.K.)

In the UK butcher shop hams are sold highly salted to preserve them. Unlike continental hams, they are moist and therefore the ham must be soaked for at least 8 hours, rinsed off and then brought to the boil and finally simmered for about 15 minutes in plain water.

Then you drain off the water, rinse again and then cover the ham with fresh water in a large pan. At this point add herbs & vegetables to your taste which will give flavor to the ham. (I suggest from the following list: onions, carrots, ½ cup of Tarragon leaves, ½ cup parsley, ¼ cup Rosemary, 4 garlic cloves, 6 bay leaves & ¼ cup of cardamom – preferably green.)

When ham is ¾ cooked remove from liquid and then remove all of the rind.

(If you wish you can put the rind, slightly salted, on a separate baking tin and roast slowly until crispy.)
Now, back to the ham- pierce deeply with a skewer all over and then pour a cup of cider all over it. Then you can pour honey or sprinkle a little brown sugar on top of the ham, bake in a covered dish on medium heat for approximately 2 hours, basting every ½ hour with the liquid in the baking dish. .

When fully cooked, drain off the liquid and pat breadcrumbs, lightly seasoned with dry mustard, into any fat that is left on the ham, and then put back into the oven until the breadcrumbs are cooked a golden brown .


P.S.The liquid from the ham is perfect to add to a pea soup. To do this, you must first reduce the salt levels in the liquid by simmering in plenty of potatoes.
The potatoes absorb the salt but it is important to remember to remove the potatoes BEFORE they break up. The liquid is now ready to add to your pea soup, giving it a wonderful and different flavor