Ham to cook

[Appraiser]

So I have a fab sauce that I’m doing (see this video www.google.co.uk/amp/s/tasty.co/recipe/honey-mustard-glazed-ham]] but it uses a cooked ham to show how to do the sauce, so how shall I cook my ham?

Was thinking just slow cook it in water but DH has just suggested cola. Perhaps it could be too sweet then?

It’s a big one (2.9kg). I want to be able to carve it not shred it.

I always do mine in coke and it is absolutely beautiful.

Have gone with coke, it’s in my huge slow cooker with onion, carrot, bay leaf, cinnamon and cloves.

Think 6 hours is enough on high? It’s massive so worried it might not cook in the middle!?

I always put mine into a large pan of water (just covering the ham) with a halved onion, a broken up carrot, celery if I have it, peppercorns, bay leaves and a few cloves, then once it comes to the boil it gets 20 minutes per lb (40 minutes per kilo). Once it's had its boiling time, lift it out of the water and let it cool just enough to touch it. Then you're ready to slice off any rind and really thick fat and add whatever glaze you want (I score diamonds onto the top, put a clove into each 'corner', brush the whole thing with English mustard and pat deal brown sugar on over the top) and bake it for about 20-25 minutes on a high heat.

You can use the stock from the boiling phase for ham and pea soup

Crossposted (slow typing)! Easily enough, you'll end up with pulled pork if you cook it any longer!

Thanks @mumonashoestring
I don’t want it pulled, I’ll keep an eye on the slow cooker over the next few hours.
Love the idea of keeping the juice to make soup!

If you're unsure at all just lift it a little every now and then after about the 4 hour mark and poke the bottom with a fork; if you can 'flake' any meat off, turn the heat right down or off completely.

I cook ours in apple juice with onion, bay leaf etc. Then we use the left over juice to cook red cabbage in, tastes divine.

Oooh I like that idea too @DamnDeDoubtanceIsSpartacus 👍

It's on the hob now, smells lush.

I'd planned on glazing it with redcurrant jelly but I've used your one instead. We're having it tonight, ham, red cabbage and creamy mash.

I dress the cabbage with some vinegar when it's cooked, usually a balsamic but doesn't matter so long as it's a nice one.

Yesterday I did mine in half a pint of apple juice topped up with water, bay leaves, peppercorns and one dried chilli pepper (fearsome one grown by NDN, dried & kept since the summer).

Couldn't resist and had a ham sandwich at lunchtime...

Just put mine in. Thought we had some cider to cook it in but no, so had to make do with a bottle of kir royale cocktail that has been hanging around for a couple of years. Wish me luck!

Oh my god, it’s amazing! I keep picking at it!

I simmer mine in fruit juices, onion, oranges, cinnamon, cloves, juniper berries. For about 3 hours. Lovely and soft, yet able to be carved.

DH has made what is basically mulled red cabbage to go with the ham and turkey over Christmas - it's a Nigella recipe I think, red cabbage and onions, cranberries, apple juice, spices and seasoning and it's AMAZING.

My ham is a triumph this year!

20 mins per pound and 20 over, to boil and then skin off and into the oven with a mustard and maple syrup glaze for 30 minutes, but i forgot it and it was in there for an hour....the fat is just the right side of well done, and the meat is amazingly moist and tasty

we had it warm and sliced in rolls for supper tonight and there's plenty left for boxing day

Ok. So the kir royale stock was nice, I then put it in the oven smothered in marmalade and promptly forgot it! I've managed to shred the insides but the lovely glaze was a disaster!