can i roast a joint of boiling ham?

Answer 1

Boil it up for about 15 minutes and throw the first water off it. Get a bottle of full fat coke or Pepsi or even a supermarket brand and boil it in the cola for a second time for an hour per kilo with half an onion.
Drain and drizzle maple syrup, treacle or something like that on it and sprinkle with brown sugar. Then into an oven at 180 Celsius for 12 / 15 minutes or till the sugar and treacle has all melted. Mmmmmhhhhh !!!!
Oh ... make sure whatever you roast the ham in ... cover it in foil. Otherwise you will have to throw the roasting dish away.

xxFJ

Answer 2

Boiled and Roast Ham


I use a boil and roast method which makes the ham really succulent and tender. This recipe works equally well served hot with roast potatoes, cauliflower-cheese, braised leeks and Duke of Cumberland sauce, or cold with salad etc and yes it makes great ham sandwiches with good bread and english mustard


8-10 servings 1¾ hours 15 min prep


1 piece of raw cured ham (or Gammon smoked or unsmoked. Soaked to reduce salt if necessary)
water, for boiling
4 tablespoons oil
20-30 whole cloves
2 tablespoons clear honey
2 teaspoons coarse grain mustard


First bring a large pan of water to the boil there should be enough water to cover the ham and the pan should be big enough so that the ham does not touch the sides.
Lower the ham into the boiling water and reduce the heat to a simmer with just occasional bubbles breaking the surface (unless the ham is very salty there should be no need to skim the scum from the top).
The ham should be cooked for 15 minutes to the pound.
If you need to top up the water to keep the ham covered, use boling water.
Meanwhile preheat the oven to 200C (hot, place in it an open roasting tin lined with foil'coz the honey really bakes on) with 4 tablespoons of oil and prepare a mixture of 2 tablespoons of honey to 2 teaspoons of wholegrain mustard.
Remove the ham from the boiling pan and drain it.
Remove any skin and score the fat underneath into diamond shapes with a sharp knife.
Stud each diamond with a whole clove pushed through the fat.
Spread the honey-mustard mixture over the ham and place into the roasting tin.
Bake for 5 minutes the pound or for a maximum of half an hour, basting every 10 minutes.
Remove from the heat and leave for 10 minutes to set before carving or leave to cool before wrapping in foil or clingfilm.

Answer 3

Ideally you should soak it in water for 6 hours or so first. (Drain and replace the water every couple of hours). That will remove any excess salt. Then boil it with a bay leave, a quartered onion and some peppercorns. Then take it out to cool, take off the excess thick layer of fat from the top and roast it in the oven glazed with mustard and honey.

Answer 4

Of course! Better to soak it in cold water for a few hours beforehand if you can as boiling bacon can be salty. Just roast as you would any normal joint though - is nice brushed with honey!

Answer 5

You certainly can - i did a lovely roasted one yesterday and a boiled one.

I had a lovely bit of crackling on the roasted one and then took the boiled fat off and roasted that too.

Answer 6

Yes. My mother does it. It comes out nice but I don't know details, look for a baked ham recipe on line same joint same preparation up till you cook it

Answer 7

No!! it tastes like a salt pot and you will be drinking water for a long time....if need to roast...boil first to get rid of salt....

Answer 8

mmmm yes,

boiling bacon... add salt and a bay leaf to the water..cook for ages... (testing) and serve cold

Answer 9

Yes. just put it in the oven, and away you go!