BOILING METHOD

-Scrub ham
Optional: Cover ham with water and soak overnight then drain water, remove hock
-In cooker, cover ham with new water
(Optional: Add 1 C vinegar/2 C brown sugar) *some add a type of cola
-Cover and bring to a boil
-Turn down heat and allow to simmer
-Cooking Time: 20-25 minutes per pound of meat
-Meat thermometer should reach 160-165 degrees
-When ham is done, place a lid on the container and allow to cool in its own broth
-This usually takes 3-4 hrs. (you can let it soak in water overnight in broth)
-When ham has cooled, remove skin.
-Add glaze if desired (recipe found on our website)