We suggest that you use our time proven method and please DO NOT SOAK OUR WHOLE HAMS.
For BONELESS HAMS- Remove the clear vacuum bag but leave ALL netting on the ham.
Place the ham in a large pot and cover with water. Bring water to boil, reduce heat and simmer for 20-25 minutes per pound or until the internal temperature reaches 160° using a meat thermometer. You may want to try boiling your ham in a mix of Apple Cider and water.
Remove ham from broth.BONE IN- cool until the bone can be removed. Wrap in foil, chill, slice thin. BONELESS- Remove from water and place on a rack. Leave the netting on until after the ham has chilled over night.Your broth may be used to make Ham Pot Pie.
You may glaze your ham by using your favorite Ham Glaze, we use brown sugar, dijon mustard and raspberry jam with a bit of apple cider. Score ham (fat side up), insert whole cloves into the ham. Brush Glaze over the CHILLED ham, add pineapple rings, if desired, and place in oven at 350° for 15 minutes or until the glaze bubbles. Remove from oven, slice thin with an electric knife or sharp kitchen knife and enjoy!A propane torch works great for glazing your ham.