We normally cook something for cold meat sandwiches just before Christmas. It might be brisket, or a pâté, or, as this year, a ham. I’ve just had a “carver’s perk” from this one, which is a particularly delicious mild cure.
We cooked it in a slow cooker, without any added liquid, rather like a pot roast. We set the machine to “low” and it took about 11 hours to cook it through. The great thing about the slow cooker is that the gentle heat is nicely even, so that the final temperature of the meat varied only from 167F to 173F. I’d regard 165F as the minimum for cooked ham, but that temperature range means that no part is overcooked, and the whole joint remains moist.