Baked Ham on the Bone

Preparation info

  • Yield:

    8-12

    • Difficulty

      Easy

Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Check with your butcher if the ham is very salty and needs an overnight soak to remove excess salt (most hams for cooking on the bone are not usually as heavily salted as bacon). Either on or off the bone, the system is the same. The aim is to cook the meat in an envelope of steam, so there must be some space above the meat when wrapping it in foil.