- 1 Spalla Cotta di San Secondo
- water to taste
2 hours preparation + 6 hours cooking
After that, place the shoulder ham into a pot, large enough for it and fill the pot with water; bring it to the boil and cook over a gentle heat for at least six hours. Leave to cool in its own cooking liquid, then take the shoulder ham out of the pot, dry it and it is ready to serve; . The Maestro particularly liked this dish when still hot.