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Boned Ham

A ham that is soaked, boiled, boned, and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boned Ham

Ingredients

Directions

Prepare

  1. Soak the ham in tepid water overnight.

Cook and shape

  1. Boil the ham in warm water until perfectly tender.

  2. Remove the ham and let it cool on a wooden tray.

  3. Carefully remove the bone and press the ham back into shape.

  4. Return the ham to the boiling water.

  5. Remove the pot from the heat.

  6. Let the ham sit in the water until cold.

Serve

  1. Slice and serve cold.

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.

Explore the science

What each ingredient does

Ham
Provides the main meat, which becomes tender through long gentle simmering in water.

The step that matters

Carefully remove the bone and press the ham back into shape. The ham is still warm and soft after boiling, so handling it carelessly can tear the flesh. Pressing it while it cools helps it set into a firm, even shape.

“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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