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[Cinnamon]

I am cooking Ham for Christmas day, THIS RECIPE

 

As you can see, it needs boiling for a few hours,before being glazed & oven baked.

 

My question is can I do the boiling bit in advance,maybe the night before,so I only need worry about oven baking it on Christmas day?

[Lesley]

I don't see why not.

[Patricia W]

I've done this before - no problem.

 

Tricia

[Cinnamon]

Great,that is just what I wanted to hear

[majorbloodnock]

The only reason for the boiling is to remove the excess salt used for preserving the meat, so could easily be done the night before. You could also leave the meat in the liquor overnight so it's nice and moist for the roasting.

[Cinnamon]

Will I need to bring it back up to a warm temp before roasting it,bearing in mind it should be roasted almost straight after boiling?

[Space Chick]

I would just add 10 minutes to the roasting time

[Patricia W]

I do it as majorbloodneck suggests and leave it in the liquid to cool down if not always overnight.

 

Last year I used the Nigella recipe which uses coke as the cooking liquid. Not sure it makes a huge difference but it was tender- if the outside was a rather strange colour!

 

Tricia

[Rhapsody]

I do the Nigella one- ham boiled in Cherry Coke its lovely. I leave it in the lquid overnight then roast it the next day so yes I can personally vouch for the method.

Bon appetit!

[Chucky Mama]

We sometimes get the gammon that has been cooked by the butcher(as sometime the piece is too big to fit in our pans) and then skip the boiling stage and just go on to the oven bit so it should be fine to go on to that from cold.

[Cinnamon]

Just to say that I boiled it on Christmas Eve,baked it for just over an hour on Christmas Day & it was just delicious

 

Plenty left for cold cuts over the next couple of days,plus a soup with the boiling liqued too - I am NEVER doing bloomin' Turkey again!

[majorbloodnock]

Just to say that I boiled it on Christmas Eve,baked it for just over an hour on Christmas Day & it was just delicious

 

Excellent news. Glad to hear it.

 

Plenty left for cold cuts over the next couple of days,plus a soup with the boiling liquid too

 

Don't forget that the liquor is a fundamental ingredient for pease pudding, which is food of the Gods with a bit of parsley sauce and some more of that ham. I'm envious already.