How To Cook Dry Cured Ham Joint - How To Cook. Leave it in the refrigerator overnight. For a whole ham, allow 15 to 18 minutes to the pound;
Wiltshire Cured Small Ham Joint Ham
When done, remove ham from vessel to cool, and (while still warm) remove skin or fat as desired. The ham will be ready when the internal temperature reaches 140°f. The “equalization” time is calculated based on the curing time. Next cover the dish and let the ham sit in the refrigerator. To soak a ham, submerge it in water and place it in the refrigerator. Start by placing it in a dish and covering it with cold fresh water. Leave it in the refrigerator overnight. Or until 163°f internal temperature. Once gammon is cooked it is called ham. Allow it to soak for four to eight hours, depending on how much salt you want it to.
Change the water that you are using to soak the ham every three to four hours to reduce the saltiness even more. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. Here is a trick to desalt cooked cured ham. The ham will be ready when the internal temperature reaches 140°f. Soaking the ham overnight in cold water reduces the salty flavor of the ham. Soaking for a few hours before cooking will take the edge off the salty taste and make it more palatable. Allow it to soak for four to eight hours, depending on how much salt you want it to. Next cover the dish and let the ham sit in the refrigerator. 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. Leave the cured ham in a cool cellar or on a grid in the refrigerator for about 3.5 days to equalize.
