Cover the ham joint with water and boil, allowing fifteen minutes for every pound and an extra fifteen minutes.
Using a sharp knife, remove the rind, coat the joint with demerara sugar and melt it over the meat.
Rolling a clean red-hot poker over the sugared joint was common practice at one time, but alternatively the joint may be placed under a hot grill or in a hot oven for a few minutes.
Llanarthney, Carmarthenshire.
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