- 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 [optional]
- 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 if desired, peeled carrots and bay leaf.
- Cover and slowly bring to a boil.
- Leave ham to simmer slowly covered with water at all times, pouring in more water if needed.
- Leave a less than 12-pound [5.4-kg] ham to simmer for 30 minutes per pound [454-g], and a 12-pound [5.4-kg] or more ham for 20 minutes per pound [454 g].
- Remove ham from cooking liquid then throw away cooking liquid along with all remaining ingredients.
- Slice to serve ham hot.
- If serving cold, you can leave ham to cool in cooking liquid before removing done ham from casserole and throwing away cooking liquid with all remaining ingredients.
- Refrigerate ham, covered, until cold; slice to serve.
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