What Type Of Ham Could It Be?

[Barsel]

My brother and I were both born and bred in Manchester and food was bought from the local shops. Brother met and married a lass from a small village in Derbyshire and I would often go to stay with them. The food was completely different there. Her Father had an allotment and all the food they ate was home made and fresh.I remember particularly the ham my sister in law used to cook/boil which we would have in salads or on sandwiches.It was so much nicer than the sliced, synthetic, processed boiled ham I was used to, but I never knew what type of ham it was called. Cannot ask S-I-L as she is no longer with us, and my brother doesn't have a clue.Pretty sure it was on the bone and she would have bought it from the butchers but as I don't use butchers shops I would feel stupid going into one to ask about the ham so I'm hoping one of you might know what I'm on about. Thanks for any suggestions.

[EDDIE51]

The 'name' of the ham is Dry Cured . As said most ham is cured by injecting water and salt which makes it wet. Dry cure ham is widely available but have to ask to be sure you are getting what you want.

[boxtops]

where's the cheesy leak coming from, shoota....?!

[Mamyalynne]

A cow with a weak pelvic floor?

[shoota]

Wondered who'd spot that Boxy :-)

At my age you are bound to have a leak or two, cheesy or otherwise....

[LyndaB]

I get a large piece of lean gammon from my lovely local butcher. When it's cooked (I roast it in the oven) it's delicious hot or cold and tastes just like old fashioned ham

[EDDIE51]

I agree ^^ . Barsel if you buy your own uncooked ham joint , roast it in the oven do not boil it, roasting gives a 'truer' flavour to what you remember.

[sherrardk]

I wrap mine loosely with foil and place boiling way around it before I put it in the oven (topping up the water when needed).

[EDDIE51]

sherrardk Putting water around it means you are steaming it rather than roasting . Try it without the water it will be even better!

[sherrardk]

I usually cook a largish ham and there's only about 1" of water to keep it moist.

[bloomwood]

I do mine in my slowcooker for a couple of hours, then finish off in the oven for another hour or so, always delicious.

[EDDIE51]

No need for water the ham will be moist enough without it, just cover tightly with foil to keep the moisture in and roast at 120 deg .
I work in a pro kitchen, we roast entire legs of ham 10 to 15Kg and never add water .

[gollob]

First of all do not go to a supermarket to buy bacon or ham. G to a proper butcher. The supermarket shrink wrapped (or cryvac) bacon. What they sell is tastless as generally in processing they inject up to 18% brine in them.
Go to a proper butchers and ask for ham on the bone. This should be carved from the bone and not sliced on a machine. This will be more expensive than normal ham but the flavour is far superior.
Ham can come from any part of the pig , generally called gammon ham from the leg.