This is our own cure of boneless ham made from pork that we source from West Cork.

How to cook:

  • Remove packaging then place the ham in a pot and cover with cold water. Bring to the boil then discard the water and cover the ham once again with fresh, cold water. Bring back to the boil and skim any froth off the surface. Reduce the heat to a simmer and cook 45 minutes per kilogram or 20 minutes per pound, plus an additional 20 minutes.
  • If not serving immediately, allow the ham to cool in the cooking liquid. Otherwise, remove the ham from the pot to rest for 5 minutes at room temperature before carving.
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