Wonder if anyone could advise. I'm intending to do a brined ham for our crimbo Boxing Day party, a smallish piece around 1.5 kg, using the Oddley recipe with 2:1 meat: brine ratio.
Intention is to rinse it after brining, then keep in the 'fridge for a few days to rest before cooking. That will involve bringing to the boil in a pan of water, putting in the cool oven of the Aga for about three hours, then draining and roasting for about 30 mins in the hot oven to add that delicious taste of lightly browned ham fat.
When my Mum used to cook ham like this, she soaked the joint for a day or so first to remove excess salt. With shop-bought ham I've never bothered, as they're supposed to be much less salty. Question is, would a good soak be advised for the Oddley cure?
Cheers!
Martin/