Cooking the Perfect Ham
Wednesday, December 21, 2011
My mum makes the best ham ever. I asked her what she does that makes it so much better than everybody else’s and she said the biggest mistake people make is not cooking the ham long enough. So, when you’re prepping your holiday ham this year, give my mum’s method a try. You won’t be disappointed.
Start by studding the ham with cloves and/or pineapple slices (optional) and place in a roaster with about an inch of ginger ale. Cover the ham and bake at 350 degrees for half an hour per pound. Let it cool for 15 minutes before slicing. The result will be an exceptionally tender ham that falls right off the bone.
those that are on a low sodium diet can cheat occasionally and still enjoy a tasty slice of ham. I purchase a lower sodium ham and soak it in cold water for about an hour. Dump the water off and repeat. You’d be surprised how mush salt can be eliminated without destroying the flavor. The major difference is, you won’t be extremely thirsty for the rest of the day.