A ham should be boiled for approximately 20-30 minutes per pound. It may or may not require pre-soaking to remove excess saltiness.
Modern curing methods may not require the pre-soaking step; a butcher or the package instructions should be consulted. The method for boiling ham is easy, but requires constant observation.
- The ham should be covered in fresh water.
- The pot should be boiled at a high heat.
- Froth and impurities may arise, which should be removed right away.
- After the ham has been cooked and the liquid drained, the skin should be trimmed so only a thin layer of fat remains around the meat.
- The ham may then easily be baked with a glaze at 375 degrees Fahrenheit for approximately 30 minutes.