Instructions

1. Pre-soak your brisket or ham if recommended by the producer. Usually this requires six to 12 hours in cold, fresh water for a brisket, or 12 to 24 hours for a country ham. Keep the meat refrigerated as it soaks.

2. Place the ham or brisket in a large pot, and cover it with more cold, fresh water. Bring the pot slowly to a simmer over moderate heat. When the water is agitated but not quite at a boil, you've arrived at the correct temperature. Reduce the heat and adjust it as necessary to maintain a consistent temperature during the cooking time.

3. Simmer a country ham for 20 to 25 minutes per pound, or a brisket until it's tender enough to easily twist off a portion with your fork. This can take four hours or longer, depending on the size of your brisket. Conventional or "city" hams are ready when a test slice is palatable and not overly salty.

4. Use tongs or carving forks to remove the ham or brisket from your pot, and transfer it to a serving tray. Don't discard the cooking liquid, which can make a flavorful broth for soup or for boiling vegetables. Allow the ham or brisket to rest for at least 20 minutes before slicing it, for the best texture.