I made a boiled then glazed ham for dinner. I used the smallest of the 3 pieces of boneless ham that came from our half pig. It weighed 3lb, so I covered it with cold water following my usual recipe (if you can even call it that, it is so simple) and brought that to the boil. Then I tipped that out and replaced it with fresh cold water. The reason for doing this is that it reduces the saltiness of the meat.
Then I added some fresh cold water, an onion cut in half, a carrot cut in big chunks and a celery stick also cut in big chunks. And a bouquet garni (a bunch of parsley, thyme and bayleaf . Then I tossed in a few peppercorns and a couple of cloves. The idea was to add a bit of flavour to the water that the ham was cooked in as I planned on using it for stock to make some homemade soup. Peppercorns are a stage 1 reintroduction, so simply omit these if you are in the Elimination phase of AIP or you have not managed to reintroduce them.
I let it simmer for 20 minutes per lb until my meat thermometer measured 170C when pushed in the thickest part (so 1 hour in total). After that I let it cool in the water – this helps keep the meat moist.
I saved the cooking liquid to make a soup (ham stock makes the BEST soups!) but it did need reducing, so I simmered it until it tasted good to me – not too salty, just nice and flavourful. This took around an hour to reduce by about half and resulted in 2 1/2 jars of wonderfully flavoured stock. This was used the next day to make a sweet potato and carrot soup for the kids lunch.
Then I stripped the skin off the fat layer, scored the fat into diamonds (this piece of ham didn’t have much skin/fat tbh) and stuck each one with a clove. The I dribbled a little bit of honey over and I put it in a hot oven to crisp up and brown the fat layer. You do need to keep a watch on it as it will burn all of a sudden. I suppose you could use the broiler/grill to brown and crisp the fat, but my Mum always used the oven, so that is what I did.
And the whole thing was served with a big green salad. Everyone said it was delicious…. and by the end of the meal there wasn’t a scrap left apart from that ham stock and a bit of fat…
And in case you were wondering, I didn’t even waste the skin that I stripped off. The kids begged me to cut it into strips and render them down in the oven. That produced a small amount of ham fat that went into the bacon-fat pot that I keep in the fridge (love bacon fat for cooking scrambled eggs!), and it also produced some ham cracklin’s that the kids promptly ate… I was thinking that they would have made a good crouton substitute for the salad only they got devoured!