How To Cook Dry Cured Ham Joint - How To Cook. The alcohol will be gone after cooking. Leave it in the refrigerator overnight.
Wiltshire Cured Small Ham Joint Ham
Allow it to soak for four to eight hours, depending on how much salt you want it to. Remove the top layer of skin, leaving a thin layer of fat around the meat. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. Or until 163°f internal temperature. Start by placing it in a dish and covering it with cold fresh water. The “equalization” time is calculated based on the curing time. For a whole ham, allow 15 to 18 minutes to the pound; If a sweet coating is desired, use the enclosed glaze packet or your favorite ham glaze recipe. Soaking the ham overnight in cold water reduces the salty flavor of the ham. When done, remove ham from vessel to cool, and (while still warm) remove skin or fat as desired.
Leave the cured ham in a cool cellar or on a grid in the refrigerator for about 3.5 days to equalize. To soak a ham, submerge it in water and place it in the refrigerator. The ham will be ready when the internal temperature reaches 140°f. For a half, 18 to 24 minutes per pound. If a sweet coating is desired, use the enclosed glaze packet or your favorite ham glaze recipe. Once gammon is cooked it is called ham. Remove the top layer of skin, leaving a thin layer of fat around the meat. Next cover the dish and let the ham sit in the refrigerator. Put the ham in a preheated 350 degree oven for an hour. Start by placing it in a dish and covering it with cold fresh water. 7 days curing divided by 2 = 3.5, so if you cure it longer, the time will adjust.
