Steamed Ham
Ingredients
Directions
Prepare
Soak the ham in cold water for 12 hours.
Scrape and wash the ham thoroughly.
Steam
Place a steamer over a pot of boiling water.
Put the ham in the steamer and cover it closely. Keep the water boiling at all times.
Steam for 25 minutes for each pound of meat.
Remove the skin while the ham is hot.
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
- Ham
- Is the main protein, which becomes tender and moist as it steams.
- Cold water
- Soaks the ham to soften it and draw out excess salt before cooking.
The step that matters
Keep the water boiling at all times. Steam is what cooks the ham. If the water drops below a boil, the steam weakens and the ham cooks unevenly and takes longer, so the pot needs a steady supply of boiling 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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