|Ham shoulder/6 pound or 3 kilogram half-ham||4 Pound (About 2 Kilogram)|
|Whole allspice cloves||6|
|Onions||2 Large, quartered|
|Carrots||2 , sliced|
|Celery leaves||1 Bunch (100 gm)|
|Dry mustard||15 Milliliter (About 1 Tablespoon)|
|Molasses||125 Milliliter (About 1/2 Cup)|
|Boiling water||4 Cup (64 tbs)|
€¢ Place the ham in the dish with all the ingredients.
€¢ Pour boiling water over all to cover the ham, if possible.
€¢ If your dish has a cover, use it, or cover with plastic wrap.
€¢ As to cooking time, you must know the exact weight of the meat cut. Microwave 10 minutes per pound (500 g) at HIGH.
€¢ When the ham is cooked, remove the rind and turn the ham so the top part will be submerged.
€¢ Cool 4 to 5 hours in the cooking water.
€¢ To serve cold, remove from the water, cover with a bowl or a plastic sheet and refrigerate 5 to 6 hours.
€¢ To serve hot, let stand 30 minutes in its cooking water, set on a serving platter and serve.