The perfect ham

[Norman Walsh]

After various attempts I need help on how to cook the perfect ham.

Mine always tend to end up a bit dryish.

This was my last procedure:

Started of with an 8lb boned leg of pork, cured it in brine for a week then soaked in fresh water for an hour.

Into pan covered with water then cooked for 6 hours at 180F.

The next day I scored it then brushed with a mustard glaze and baked 2 hours.

It was quite nice but not as moist as I would like.

I am comparing it with the deli counter at my local supermarket where the cooked boiled ham is very tender and moist.

Many, many years ago I was a cook in the British merchant marine and I will always remember coming to the US and loading provisions among which was tins of Swifts Virginia Ham, boy was that delicious, the best ham I have ever tasted.

Does anyone know if that stuff is still available?

So I look forward to any hints and tips on cooking a moist tender ham.

Norm

[highchef]

I have never tried to make a ham from 'scratch'..always wondered though. I hope someone answers for you, so we can both find out!

About the swift's ham, I know there's a lot of pressed ham in tins, I'll do a search for you. I have one in the pantry but can't for the life of me remember the name. When I get home, I'll check.

[IlCuoco]

I generally use a dry heat on very low to cook/warm the ham and take care to blast the glaze or crust for only a few minutes (<30) at high heat. I usually find the ham both moist and delicious (but then, I love ham so I'm really easy to please).

[DTBarton]

If you're cooking a fresh ham, I think low and slow in a moist environment is the way to go.

One way I've been successful in getting a moist ham from a pre cooked product is to use a rotissserie on a gas grill at fairly low heat. Start glazing it some right away and the glaze forms a crust on the exterior that helps seal in moisture as you heat the ham up.

[rooftop1000]

Norman

Deli ham can be as much as 30% inject water solution ie "ham and water product" "ham water added" or just Ham

you cant make one as moist as they can

but the last one I made was a tiny spiral cut job and I reduced 20 oz of gingerale with fresh sliced ginger and sealed it up with foil in a low oven...actually someone turned the oven off on me but all was good

tracey

[le petit boucher]

I make one or two hams for myself from time to time. agree with previous poster on not getting confused with a watter-added product, yuk.

i cure mine in what i have found is a very efficient method, but you need a bit of kit i'm privileged to have access too. I make up a "dry-cure" or salt + whatever flavourings.

I then tunnel bone a leg of pork up to the knee, and leave on the trotter (i leave the food on, and remove the bone above the knee but without cutting into the ham) a good butcher who buys real pork can do this for you.

i then stick the leg + salt mix into a vac-bag and vacume pack the lot. This removes the need for huge buckets, the finished article sits cleanly on a chiller shelf and i find the vacume helps drive in the salt/flavourings. Cure to your tastes but i usually allow 5 days. This is actually incredibly consitent compared to making a conventional brine. 5 days gives a strong brine (same as 7-8 in a 30% wet brine)

I rinse, soak for an hour (probably less as i'll get bored) and cook in lots of fresh water @ 95C for 3-4 hours (i'll check more accurate times as notes are at work)

Then you have so many options to glaze/bake/roast and others will have better ideas on this than me.