Cooked Smoked Ham

Ingredients

• 2000 gHam
• 3000 mlWater
• 2 pcsBay leaf
• 5 gPeppercorn
• 20 gParsley
• 4 pcsWood skewer

Instructions

1. 1

   Preparation

   • Place the smoked ham (whole ham or leg with rind) in cold water overnight (about 12 hours) to leach out excess salt.
   • The next morning, rinse the ham thoroughly with hot water.
2. 2

   Cooking

   • Place the ham in a large pot, rind side up, and cover with cold water.
   • Add bay leaves and peppercorns.
   • Bring the water quickly to a boil, then reduce the heat and simmer very slowly, covered, for 3½ hours (210 minutes).
   • After 3½ hours, cover tightly and let the ham rest in the hot broth for another 30 minutes (total about 4 hours cooking and resting).
3. 3

   Plating

   • Remove the ham from the broth and let it cool slightly until firm enough to handle.
   • Trim off unsightly parts with a knife.
   • Cut a straight line about two finger widths from the end through the rind, leaving it attached on the leg side to form a rim.
   • Roll the inner piece of rind up from the tip and secure it with a wooden skewer or small bone.
   • Optionally wrap the leg in decorative paper and secure.
   • Place the ham on the serving platter, arrange parsley leaves around the rim and sprinkle finely chopped parsley over the rind as decoration.