- 1 [10 to 12-pound / 4.5 to 5.5-kg] leg of ham
- 1 or 2 onion[s], into quarters
- Approximately 6 cloves, or a little ground clove
- 2 to 3 peeled carrots
- 1 bay leaf
- Cold water
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- Arrange ham into a large casserole.
- Well cover ham with cold water.
- Add onion pieces, cloves or ground clove, peeled carrots and bay leaf.
- Cover and slowly bring to a boil.
- Leave ham to simmer slowly, without boiling, pouring in more cold water if needed to boil ham covered with water at all times.
- Simmer a 12-pound [5.5-kg] or less ham for 30 minutes per pound [454 g], an over 12-pound [5.5-kg] ham for 20 minutes per pound [454 g].
- Remove done ham from casserole; throw away cooking liquid with all remaining ingredients.
- Serve sliced ham hot, or leave ham to cool completely before slicing and serving.
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