Best Home Cooked Ham Recipe

[CarlaH]

I have tried cooking a ham in the past but they have always ended up being a bit dry so for the past few years I have just bought a cooked ham.

I'd like to try again to cook one myself so does anybody have any recipes they would recommend for a nice moist home cooked ham.

I soak mine in cider/apple juice over night then slowcooker. Then finish in oven with mustard honey glaze.

Ham from the butcher not the supermarket with a bone - keeps it moist. Slow cooker with cider or cola as pp.

@CarlaH- I can't help with recipes, but reading about a regular pressure cooker scaring you as a child rings bells with me too! My mum, aunt, nan, great aunt and ALL the family had an old school pressure cooker on the stove top. I recall stories from another aunt who cooked a stew and a whole potato came flying through the tiny hole in the top- and sprayed ALL over her kitchen ceiling!!!

My electric pressure cooker has been a game changer. Plug in, press the timer button and leave. No concerns about to overdoing things, or things exploding! They are certainly worth looking into.

Nigellas ham in cherry coke.

Always always soak overnight
Boil with bay, celery, carrots, peppercorns.

I find the cola a bit of a faff. Gordon Ramsey's recipe is a winner.
www.google.co.uk/amp/s/www.gordonramsayrestaurants.com/recipes/honey-glazed-ham/amp

People making soup from the ham juice, do you not find it very salty?

Growing up it was always Delia but now I use The Hairy Bikers recipe Have been making it for several years and everyone loves it.

I boil a ham in ginger beer, then cover it in the syrup from a jar of stem ginger and roast until it is caramelised.

I think whatever recipe you use the key is to cook it the liquid until it's fully cooked and then just put it in the oven for 30 mins max to caramelise the outside but the inside is still juicy.

My favourite way to do it is to boil in ginger beer then cut off the fat, score and glaze with 50/50 mix of brown sugar and mustard. Quick blast in a hot oven and it's divine.

Thanks everybody for their contributions. Now I just have to decide which advice/recipe to follow.