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1
Preferably soak overnight in water to cover, then discard the soaking water.
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2
Cook in enough cold water to fully cover.
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3
If the ham is being cooked without soaking, the water should be changed midway through cooking.
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4
Discard first cooking water and start over with fresh hot water to cover.
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5
Bring the ham to a near simmer, then adjust the burner to hold the cooking to what we always called a mulljust a quiet bubble.
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6
Never let boil; as the meat cooks through the heat will have to be adjusted to keep it below the boil.
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7
Keep the water above the ham by adding hot water as it is cooked away.
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8
Cook for at least 6 hours, at which time the bone begins to protrude at the top of the ham.
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9
Test the ham for tenderness by piercing with an ice pick or a skewer.
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10
If the ham seems too hard, leave to cool in the cooking liquid for 2 hours.
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11
Remove to a rack to drain and set for 15 minutes.
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12
Slice with a sharp, wide-bladed knife.
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13
It is easier to slice with the skin on while still warm.
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14
Trim some of the skin off the slices and some fatbut not all; ham fat is flavorsome and goes well with the lean in a boiled dinner.
