How To Cook A Ham | Good Housekeeping UK
- 5 years ago
Learn how to cook ham in this simple how-to video from the Good Housekeeping Institute Cookery School.
Find out how to cook a delicious ham for your table centre-piece thanks to Good Housekeeping.
1. Most hams don’t need to be soaked overnight anymore, check with butcher beforehand.
2. To boil ham, put ham in a large casserole dish or stockpot, along with onions, carrots, peppercorns and bay leaves. Fill pot with cold water and bring to boil, regularly skimming off any surface scum and topping up with water when needed. Simmer gently for 25min per 450g (1lb).
3. Leave to cool in water. The ham is cooked and ready to eat now, but can be glazed and baked to caramelise and add more flavours.
4. Using a sharp knife, remove rind and neatly trim fat so that there’s a 5mm-1cm (¼in-½in) layer of fat left on meat. Score fat with diagonal parallel lines about 5cm (2in) apart, then score in opposite direction to create diamond shapes. Press a clove into corners of each diamond.
5. Put ham on a trivet. A classic glaze for ham is mustard and brown sugar. With a pastry or silicone brush, spread mustard as thinly and evenly as possible over ham, then pat with soft brown sugar to make a light, even coating. If any of cloves have been knocked out, carefully press them back into fat.
6. Transfer trivet to a clean roasting tin and cook ham at 200°C (180°C fan) mark 6 for about 30min until golden brown.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Find out how to cook a delicious ham for your table centre-piece thanks to Good Housekeeping.
1. Most hams don’t need to be soaked overnight anymore, check with butcher beforehand.
2. To boil ham, put ham in a large casserole dish or stockpot, along with onions, carrots, peppercorns and bay leaves. Fill pot with cold water and bring to boil, regularly skimming off any surface scum and topping up with water when needed. Simmer gently for 25min per 450g (1lb).
3. Leave to cool in water. The ham is cooked and ready to eat now, but can be glazed and baked to caramelise and add more flavours.
4. Using a sharp knife, remove rind and neatly trim fat so that there’s a 5mm-1cm (¼in-½in) layer of fat left on meat. Score fat with diagonal parallel lines about 5cm (2in) apart, then score in opposite direction to create diamond shapes. Press a clove into corners of each diamond.
5. Put ham on a trivet. A classic glaze for ham is mustard and brown sugar. With a pastry or silicone brush, spread mustard as thinly and evenly as possible over ham, then pat with soft brown sugar to make a light, even coating. If any of cloves have been knocked out, carefully press them back into fat.
6. Transfer trivet to a clean roasting tin and cook ham at 200°C (180°C fan) mark 6 for about 30min until golden brown.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi