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Hams— Boiled Ham

A ham soaked, wrapped, cleaned, and boiled, with the cooking water used for stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Hams— Boiled Ham

Ingredients

Directions

Prepare

  1. Soak the ham for about 12 hours.

  2. Wrap the ham in a clean cloth and place it on stone flags for 2 days, keeping the cloth moistened with soft water.

  3. Scrape and clean the ham thoroughly.

Cook

  1. Place the ham in a kettle and cover it with sufficient water.

  2. Boil the ham until cooked, using the cooking water for making stocks for soups.

Recipe from a historical cookbook (Internet Archive).

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.

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What each ingredient does

Ham
The main cut, which becomes tender and fully cooked as it simmers in water.

“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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