Boiled Ham
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the ham
Pour boiling water over the ham and let it stand until cool enough to wash.
Scrape the ham clean using a coarse hair brush.
Place the ham in a large pot and cover it with cold water.
Boil
Bring the water to a boil, then reduce heat to simmer for 6 to 7 hours, or until tender when pierced with a fork.
Keep the water at a boiling point, turning the ham once or twice.
Skin and bake
Once done, remove the ham and place it in a baking pan to skin.
Dip your hands in cold water and peel the skin off as you would an orange.
Set the ham in a 350°F (175°C) oven, placing the lean side down.
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 cut being cooked, so its long simmer turns connective tissue tender.
The step that matters
Keep the water at a boiling point during the long simmer. If the water drops too far, the ham cooks unevenly and toughens. Turning it once or twice helps it cook evenly in the liquid.
“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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