Soak the
ham for 24 hrs Changing the water now n again (wherever i buy it and whatever the quality, i think it needs a soaking to get rid of residual salt. NB I treat smoked the same as unsmoked)
I boil my
ham. Well steam actually. Its 4lbs and sits on a trivet of veg. Leeks, carrots and onions. Add 6 bayleaves, lots of peppercorns and a bottle of white wine. Stick on a cartouche,and a tight lid and steam for 2 hours.
Take off the skin. Score. Slather with a mix of 3tbs rich honey(i use greek. But I've just bought some Italian chestnut, so i may try it instead) and 2 tbs Dijon mustard
Stick in a hot oven for 30 mins
As I was reminded the other day,the flavour in the
ham doesnt dissipate and make a stock so much this way. Rather, it absorbs the flavours of the wine and veges. The flavour is sensational
Sorry its not Arethas, but worth a go