On 25/03/2016 6:44 PM, Sqwertz wrote:
> On Sat, 26 Mar 2016 00:13:08 -0000, Janet wrote:
>
>> I soak then boil the ham, peel off the skin, score the fat into
>> diamonds and stick a clove in the centre of each. Then spread
>> mustard over the fat; then apply a coating of demerara nugar . Then
>> roast.
>
> You must have different kinds of hams than here in the U.S. If you
> were to soak-boil-roast a typical U.S. ham you'd have a pretty
> tasteless and dry ham.
>
Depends on whether you are describing a real ham, i.e., cured, or a leg
of pork.