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Take the ham out of the outer plastic cover. If there’s another piece around the ham, you can keep this on while you cook it to keep the ham in a round shape.
Put the ham in a large deep pot.
Cover in cold water.
Bring to the boil and reduce the temperature to simmer for about 1 hour 20 mins or until the internal temperature is 75ºC.
Once cooked, put it on a plate to cool down then wrap in cling film or a food bag and put it in the fridge overnight.
The next day, remove any extra fat and slice into your desired slices.
Portion into 4, wrap in parchment paper and put this in a food bag or container.
To slow cook: Soak the ham fillet in cold water for an hour to take some salt off.
Then add to the slow cooker and pour in a litre of water.
Slow cook on high for 4 hours or low for 8 hours.
Continue as above (after slow cooking, cool, wrap, and refrigerate overnight before slicing).