Boned Hams
Ingredients
Directions
Prepare
Soak the ham overnight in tepid water.
Place the ham in a kettle of warm water.
Boil the ham until tender.
Remove the ham from the kettle.
Let the ham cool on a platter or wooden tray.
Carefully remove all the bones using a thin, sharp knife.
Press the ham into shape.
Tie the ham in a cloth.
Cook and set
Return the ham to the boiling water.
Remove the pot from the heat.
Leave the ham in the water until cold.
Once cold, cut the ham across like a beef tongue.
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
- Provides the meat that is boned, pressed and sliced as the main dish.
The step that matters
Carefully remove all the bones using a thin, sharp knife. Bones sit close to the meat and can tear the flesh if cut roughly. A thin, sharp blade follows the bone contours, keeping the meat intact so the pressed ham holds its shape when sliced.
“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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