Ham Boiled
Ingredients
Directions
Prepare
Soak the dry ham in warm water for 12 to 24 hours.
Cook
Place the ham in cold water and simmer for 4 to 5 hours without boiling.
Finish
Let the ham cool completely before slicing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dry ham
- Main protein; the long soak and slow simmer make it tender and ready to slice.
The step that matters
Simmer without boiling. A rolling boil toughens the meat fibres and can make the ham tough and dry, so the water should stay just below a boil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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