Step 1

Put the ham soaked in cold water at least an hour. If it has a strong smoke odour or is too salty, you can leave the ham in the water for up to 10-12 hours.

Step 2

Place the ham in a larger pot, add 1-2 bay leaves, no more, and a teaspoon of peppercorns. Pour the cold water on top, to cover the ham well, and bring to a boil.

Step 3

Boil the ham for about an hour and a half ( one hour from each kg ).  Allow the ham to cool in the juice and the pot in which it boiled.