Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb). Pre-heat the oven to 190C/170C Fan/Gas 5. Once cooked, remove the ham ...

Instead of being boiled and then transferred to a hot oven to be glazed, I cook the ham so, so slowly, in the oven, wrapped in foil, so that it steams sweetly in the low heat. I then remove the ...

No one wants to spend their whole Christmas Day slaving away in the kitchen, and this is why the ham is always cooked the day before. Many people boil their hams, but chef John Roche of Tully Mill ...

When the ham is fully cooked the rind will peel off easily and ... Cover the ham with fresh, cold water and bring it slowly to the boil. If the meat is still salty, there will be a white froth ...

2. Place the ham in a deep tray, use a tray so it fits snugly. Add the boiling water and cover tightly with 2 layers of foil. Pop into the pre heated oven and cook for 2 hours. 3. Meanwhile ...

When the ham is fully cooked the rind will peel off easily and ... Cover the ham with fresh, cold water and bring it slowly to the boil. If the meat is still salty, there will be a white froth ...

pour in fresh water and bring to the boil again. Add vegetables, herbs, peppercorns, apples, cider and cider vinegar and then simmer slowly for 20 minutes per 450g. Test that the ham is cooked by ...