Organic rare breed Dry Cure Ham Hugh Grierson Organic
How To Cook Dry Cured Ham Joint - How To Cook. Next cover the dish and let the ham sit in the refrigerator. Change the water that you are using to soak the ham every three to four hours to reduce the saltiness even more.
Organic rare breed Dry Cure Ham Hugh Grierson Organic
If a sweet coating is desired, use the enclosed glaze packet or your favorite ham glaze recipe. Next cover the dish and let the ham sit in the refrigerator. Leave the cured ham in a cool cellar or on a grid in the refrigerator for about 3.5 days to equalize. Allow it to soak for four to eight hours, depending on how much salt you want it to. For a whole ham, allow 15 to 18 minutes to the pound; For a half, 18 to 24 minutes per pound. Leave it in the refrigerator overnight. Consider soaking salty cured ham. The ham will be ready when the internal temperature reaches 140°f. When done, remove ham from vessel to cool, and (while still warm) remove skin or fat as desired.
Leave it in the refrigerator overnight. The “equalization” time is calculated based on the curing time. Once gammon is cooked it is called ham. The ham has two flat sides and two curved sides. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; Leave it in the refrigerator overnight. Soaking for a few hours before cooking will take the edge off the salty taste and make it more palatable. For a half, 18 to 24 minutes per pound. Our hams are dry cured for a minimum of 6 weeks and then stored to mature till required. Keep the ham submerged in water and refrigerated for 12 to 24 hours.
