Cooked Saddleback Ham Joint The Dorset Meat Company
How To Cook Dry Cured Ham Joint - How To Cook. To soak a ham, submerge it in water and place it in the refrigerator. The ham has two flat sides and two curved sides.
Cooked Saddleback Ham Joint The Dorset Meat Company
The ham will be ready when the internal temperature reaches 140°f. If a sweet coating is desired, use the enclosed glaze packet or your favorite ham glaze recipe. Keep the ham submerged in water and refrigerated for 12 to 24 hours. For a half, 18 to 24 minutes per pound. The alcohol will be gone after cooking. Remove the top layer of skin, leaving a thin layer of fat around the meat. Or until 163°f internal temperature. Using a very sharp ham slicer with a long, narrow blade, slice some very thin slices off the For a half, 18 to 24 minutes per pound. Let it cool completely and you are ready to carve.
The ham has two flat sides and two curved sides. Let it cool completely and you are ready to carve. Or until 163°f internal temperature. This produces a dry, good textured ham with a natural sweet flavour once cooked. Remove the top layer of skin, leaving a thin layer of fat around the meat. For a whole ham, allow 15 to 18 minutes to the pound; Here is a trick to desalt cooked cured ham. For a half, 18 to 24 minutes per pound. 7 days curing divided by 2 = 3.5, so if you cure it longer, the time will adjust. If a sweet coating is desired, use the enclosed glaze packet or your favorite ham glaze recipe. When done, remove ham from vessel to cool, and (while still warm) remove skin or fat as desired.
