My mother requested a special meal for her 80th birthday but her modern American children are in a quandry! She requested 'sweet pickled ham'. A local butcher was able to obtain one for us but now we wonder how it should be prepared? She seems sure in her memory that her grandmother boiled it but I only see one mention on-line and it says to bake the ham. Her grandmother was from Ireland if this helps?

Not sure if this previous short thread will help you, or maybe Chef de Mason will see it and come to the rescue.

[link]

I also found this quote "A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham."

So I would have thought it fine to boil or bake.

Hi Rosti, I have just read the link! How time flies.

Yes, my advice remains the same. It is worth noting that these hams benefit from slow cooking in a moist environment. So it is probably better to use a pot to cook it in rather than an oven. I sometimes cook a ham in a large pot, covered with cider, nothing too strong or you will alter the taste of the brining process too much. Then add some rough chopped celery, onion and carrot and a good handful of parsley stalks. Season with some black pepper corns, a few bay leaves, but no salt. Bring to a boil, skim and reduce heat to a low simmer, calculate cooking time from this point. Allow 25 minutes to the lb (for our American friends) and cook for two thirds of the total time calculated. Remove from heat, cover and leave in the pot to cool.

Serve warm or cold with an optional parsley sauce or a mustard sauce.

Hope that helps SpudsnSalsa?

David

Thanks David