Cooked smoked ham

Ingredients:

1 piece of smoked ham with bone water

Procedure:

1. Place the cooked, bone-in ham in boiling water, reduce the heat to 90°C after 5 minutes of boiling and leave it like that for one hour
2. Keep the temperature at 85 °C for the next 2 hours, then let the temperature drop slightly, but not below 80 °C
3. Test whether the ham is cooked by sticking a skewer into the middle of the ham, the skewer must be dry
4. Rinse the ham with cold water and let it cool down.