Ham Liscannor is an economical family roast for a weekend dinner. The slipper of ham is boneless, so there is very little waste and the ham is cooked with beer which gives it a delicious, subtle flavour.
2 lb. slipper of ham, soaked overnight in cold water and drained
1 onion, chopped
3 tablespoons brown sugar bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
8 fl. oz. beer
Place the ham, onion, 1 tablespoon of the sugar and the bouquet garni in a large saucepan. Add just enough water to cover the ham. Bring the water to the boil over moderately high heat. Reduce the heat to low and simmer for 1 hour, or until the ham is tender when pierced with a skewer.
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).
Drain the ham, discarding the cooking liquid, and place it in a shallow ovenproof dish. Sprinkle the remaining sugar over the top of the ham and pour over the beer.
Place the dish in the oven and bake the ham for 30 minutes, basting occasionally, or until the beer has reduced to half its original quantity.
Remove the ham from the oven and serve hot. The ham is equally delicious cold, particularly if it is allowed to cool in the cooking juices.