Cinnamon Posted December 22, 2009 Share Posted December 22, 2009 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? Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 22, 2009 Share Posted December 22, 2009 I don't see why not. Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 22, 2009 Share Posted December 22, 2009 I've done this before - no problem. Tricia Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 22, 2009 Author Share Posted December 22, 2009 Great,that is just what I wanted to hear Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted December 22, 2009 Share Posted December 22, 2009 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. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 22, 2009 Author Share Posted December 22, 2009 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? Quote Link to comment Share on other sites More sharing options...
Space Chick Posted December 22, 2009 Share Posted December 22, 2009 I would just add 10 minutes to the roasting time Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 23, 2009 Share Posted December 23, 2009 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 Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted December 23, 2009 Share Posted December 23, 2009 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! Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted December 23, 2009 Share Posted December 23, 2009 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. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 25, 2009 Author Share Posted December 25, 2009 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! Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted December 25, 2009 Share Posted December 25, 2009 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. Quote Link to comment Share on other sites More sharing options...
