Hams-boiled Ham
Ingredients
Directions
Prepare
Soak the ham in water for about 12 hours.
Wrap the ham in a clean cloth.
Place it on stone flags for 2 days.
Keep the cloth moistened with soft water.
Clean and cook
Thoroughly scrape and clean the ham.
Place the ham in a kettle.
Cover it with enough water.
Boil the ham until cooked.
Use the broth
Use the cooking water for making stocks for soups.
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
- The main meat, which firms and becomes tender as it cooks slowly in water.
The step that matters
Boil the ham until cooked. Keep the water at a gentle simmer rather than a hard rolling boil. Vigorous boiling toughens muscle fibres and can make the outer meat dry and stringy, while gentle heat lets the connective tissue soften evenly.
“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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