You are reading a single comment by @CYOA and its replies.
Click here to read the full conversation.
-
brine in the bath over night then roast ?
-
Depends on what he means by a ham.
Leg of pork = uncured leg of pork
Gammon = cured but not cooked leg of pork
ham = cured and then boiled leg of pork that just needs to be finished with a glaze in the oven.But people tend to call gammons hams and hams gammons
Rich_G
jb000
@CYOA
How do you do your hams?
My butcher has offered me an 8kg bone-in ham as a thank you. I haven't seen it yet but assume this is basically a whole leg - how does one cook such a thing (in a christmassy sense). I've done many 2/3/4kg hams but can't imagine I have a pot big enough for an 8kg leg. Is the simmer essential for peak hamminess or can I chuck it in the oven?