Claudio_Italy
Assistant Cook
- Joined
- Jan 19, 2006
- Messages
- 4
Hi everyone, I hope someone can help me with my doubts.
I have some relatives in Ireland, so I 've eaten quite often roasted ham during holidays, but I live in Italy, and since there is just no tradition of making 'in-house' boned baked ham (In Italy pork legs are used to make seasoned ham or pre-cooked ham), it seems I can't find anyone that can give me hints to prepare it.
I can easily find raw pork legs, which anyway are not treated at all.
I've been able to understand from my relatives that ham is brined before cooking. Usually it is bought from the local butcher already brined,at home it is boiled to let the extra salt getting out, and then baked for one to one and an half hour with a glaze
I've tried doing some research through internet, but the recipes talk about a very short brine and no boiling at all.
So after all this words, here is the question(s): what is the usual way to prepare the ham for cooking starting from the raw meat? Should I brine it or simply put a dry cover with salt? Is a long brine process the cause for the boiling cooking ?
Any suggestion is appreciated
Regards
Claudio
I have some relatives in Ireland, so I 've eaten quite often roasted ham during holidays, but I live in Italy, and since there is just no tradition of making 'in-house' boned baked ham (In Italy pork legs are used to make seasoned ham or pre-cooked ham), it seems I can't find anyone that can give me hints to prepare it.
I can easily find raw pork legs, which anyway are not treated at all.
I've been able to understand from my relatives that ham is brined before cooking. Usually it is bought from the local butcher already brined,at home it is boiled to let the extra salt getting out, and then baked for one to one and an half hour with a glaze
I've tried doing some research through internet, but the recipes talk about a very short brine and no boiling at all.
So after all this words, here is the question(s): what is the usual way to prepare the ham for cooking starting from the raw meat? Should I brine it or simply put a dry cover with salt? Is a long brine process the cause for the boiling cooking ?
Any suggestion is appreciated
Regards
Claudio