Ingredients
Instructions
1
It is good to soak the Easter ham in cold water the day before cooking to remove excess salt. Cook the ham in advance, let it rest, and it will slice better.
2
Always place the soaked ham in boiling water. Let the water come to a boil again, cook for 3 minutes, then reduce the heat and simmer gently. This way the meat will contract, and the juice will stay inside. Cook for about 3 hours over low heat.
3
Let the cooked meat cool directly in the cooking water. The meat will have a nice color and remain juicy. Serve the finished Easter ham with cheese, eggs, and of course, it must not be missing horseradish on the table. Enjoy the good taste!
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Quick Info
Preparation
0 min
Difficulty
Easy
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0
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