Prior to cooking, a York or Shropshire Black ham should be soaked in cold water for at least 24 - 48 hours, changing the water once or twice. The length of soaking will affect the final saltiness of the meat. The Wiltshire hams and the “Freezer Selection Pack” joints are brine-cured, and do not need soaking prior to cooking. When ready to cook, place in a large saucepan and cover with cold water, bring slowly to the boil and barely simmer for approximately 25 minutes per pound. Unless you want to serve it hot, let it cool in the cooking water.
If you wish to bake it, we recommend simmering for 20 minutes per pound, followed by baking at gas mark 5, 190ºc or 375ºF If you have a meat thermometer, the ham is cooked once it has an internal temperature of 70ºc or 158ºF.