captain wassname wrote:Im not too sure but I think someone on here steams them.
Jim
'Tis I! I steam with the temp around the meat at 75 - 85°C (ish). I use this method for whole legs as they don't fit in my slow-cooker.
For smaller pieces, I use the slow-cooker; I've found that mine will hold a temp of 80-85°C (ish) if I use the 'keep warm' setting rather than 'low', after I have got it to temp.
I guess that this will vary by machine so a few tests with a thermometer maybe in order.
I would suggest to anyone cooking hams to invest in a probe thermometer - they're not expensive, certainly under £20 even with p & p.
I don't time the cooking, I just cook the meat to 72-75°C (sometimes 80° if I forget it!). It takes hours, but I find that doing it this way the muscles don't separate, the meat is moist, and I get less weight loss.
Hope this helps
Phil