I wrap the ham with a cooking bag, very tight and seal it... drop it in a big pot and surround it completely with water almost at boiling point. Leave it for 45 min. and replace the water. After 90 min. I proceed to cook it in the oven.
The only thing the water does, is increase the overall temperature of the ham.
I know it doesn't cook anything, it only reduces the time the ham needs to be in the oven to reach the desired temperature internally.
By doing this, the outside of the ham is not exposed for too long to high temperature (to ensure the inside is cooked) and the ham is moist after cooking.
LOL @ gotcarlic, I will check the website. Thank you.
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin