How to make your own boiled - smoked ham - simple preparation, boiled at home.

Start cooking by taking the already smoked salted ham and placing it in a bowl of cold water. Soak it for one to three hours. The soaking time depends on the salinity of the original product.

While the ham is in the water, find the largest pan and fill it with water too. Place a thick stick or long rolling pin on the rim of the pan. Turn on the gas under the pan and wait for the water to boil.

Boiled hams must be seasoned with spices during cooking to make them aromatic. Place peppercorns, bay leaves and other seasonings to taste in the pan. If the meat being cooked is not very salty, then you must add salt to the water in which it will be cooked. Otherwise, the salt from the meat will go into the water and it may turn out tasteless.

Remove the ham from the basin where it was soaked and hang it on a rolling pin - do this using a thick cord. As a result of this manipulation, the thick part of the ham will end up near the bottom of the pan.

Cook the ham at an almost imperceptible boil - the water should be only 80-85 degrees. Calculate the cooking time of the ham - for each kilogram of it it will take 50 minutes of cooking.

When the cooking time is past halfway, lift the ham out of the water and tie the cord so that the thin part of the ham is out of the boiling water. The thin part of the product, where there is much less meat, will already be cooked by this time. Wait until all the cooking time has elapsed and remove the ham from the pan.

Place it on a large flat dish and cover with clean paper. This simple procedure will allow the ham to remain juicy.

This is exactly the method of cooking smoked meat that housewives use before Easter, when they prepare a holiday basket for going to church for services. Therefore, if you don’t know how to cook meat for Easter, then feel free to use this recipe.