Opinions please. Shall I soak the ham overnight?

[Lookslikerain]

Have a lovely Tesco finest ham to cook tomorrow for dinner, and leftovers for Boxing Day.

We eat roast ham quite often during the year, but usually just a gammon/bacon joint rather than the expensive one we have for Xmas. Normally, it can be quite salty so I'd soak it overnight, boil it (so I have ham stock for soup) then finish off in the oven with the glaze.

Do you think my more expensive ham will need the same treatment? Cooking instructions don't say to soak it but then gammon joints don't either. I would hate to ruin it. Any thoughts?

[CogitOIOIO]

If it's a more expensive gammon then chances are it is dry cured rather than injected with brine (guessing). I think soaking it overnight always improves the end result

[agoodbook]

My good ham , I do it the Delia way- bring to the boil in plain water with nothing in it, scape off scum. Then pour away all the water, clean the pan and re boil with water ( or cider) with an onion with a few cloves stuck in it, bay leaf and black peppercorns for 1 to 1and a half hours , depending on size. When cooked I then score the fat, put on a glaze and oven roast for about 20 minutes

[agoodbook]

should say simmer, not boil!

[Lookslikerain]

Thanks CogitOIOIO. I think i will soak it first. I'm sure it won't hurt and I dont like the DC eating very salty food.

I didn't realise that some were dry cured and some were brined, just like bacon. Though it makes sense when I think about it!

[JamNan]

I would soak it first. Bring to boil. Drain off water and then refill the pot and boil away with cloves and bay leaves. Boiling in cider, pale ale or mild beer is nice too.

[Sonoma]

I don't soak just bring to boil and discard like others say - but be aware it will reduce total cooking time.

[Lookslikerain]

Thanks for all the advice.

JamNan I more-or-less did what you suggested. It worked well, we had some for dinner tonight and it was delicious!