Cooked Wiltshire Cured Ham Half Joint 3.2kg King Bros Foodservice
How To Cook Dry Cured Ham Joint - How To Cook. Leave it in the refrigerator overnight. Keep the ham submerged in water and refrigerated for 12 to 24 hours.
Cooked Wiltshire Cured Ham Half Joint 3.2kg King Bros Foodservice
To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. Soaking the ham overnight in cold water reduces the salty flavor of the ham. This produces a dry, good textured ham with a natural sweet flavour once cooked. Leave the cured ham in a cool cellar or on a grid in the refrigerator for about 3.5 days to equalize. Remove the top layer of skin, leaving a thin layer of fat around the meat. Start by placing it in a dish and covering it with cold fresh water. The ham will be ready when the internal temperature reaches 140°f. Once gammon is cooked it is called ham. The “equalization” time is calculated based on the curing time. Change the water that you are using to soak the ham every three to four hours to reduce the saltiness even more.
7 days curing divided by 2 = 3.5, so if you cure it longer, the time will adjust. Once gammon is cooked it is called ham. If a sweet coating is desired, use the enclosed glaze packet or your favorite ham glaze recipe. For a half, 18 to 24 minutes per pound. Preheat the oven to 325°f. Or until 163°f internal temperature. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; Keep the ham submerged in water and refrigerated for 12 to 24 hours. This produces a dry, good textured ham with a natural sweet flavour once cooked. Soaking the ham overnight in cold water reduces the salty flavor of the ham.
