Boiled Irish Ham
|Ham||12 Pound (1 In Number)|
|Cold water||2 Cup (32 tbs) (To Cover The Ham)|
|Irish stout||1 Quart|
|Sugar||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Fresh hay||1⁄3 Cup (5.33 tbs)|
|Cloves||6 (For Studding Ham)|
Soak the ham in cold water for 24 hours to soften.
Put it into a large pot with the stout, sugar, and hay and add enough cold water to cover the ham.
Bring very slowly to a boil and simmer, at the bubble, allowing 20 to 25 minutes to the pound.
If the ham is cooked too fast, it will become tough and stringy.
at the end of the cooking time turn off the heat and let the ham set for at least a half hour in the liquid.
Now take it out of the pot and whip off the skin.
Cover the fat with the breadcrumbs and sugar mixed together.
Stud generously with cloves and return to a hot oven to color.
For cold ham, you should let the joint cool completely in the liquid and do not color in the oven.
The addition of the hay makes a sweet country smell in the kitchen.
Don't ever be tempted to cook a whole ham unless you have a large family, or a large party, to eat it up.
There is nothing you can get so sick of as slices of cold ham continuing, relentlessly, through the week.