To Boil a Ham
Ingredients
Directions
Prepare
Soak an old ham in soft water for 16 hours before boiling.
Place the ham in a pot with warm water; avoid cold water to retain color.
Boil
Bring the water to a boil, then reduce to a very slow boil.
Cook the ham for 4.5 hours, adjusting time for larger or smaller hams.
Keep the pot well skimmed during cooking.
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, becoming tender and sliceable as its connective tissue softens during long, gentle simmering.
- Soft water
- Soaks and cooks the ham with fewer minerals, helping keep the meat's color and flavor clean.
The step that matters
Start with warm water, not cold. Placing the ham in cold water and heating it slowly can draw out color and flavor, while warm water helps the meat keep its color. Keeping the water at a very slow boil, not a hard one, keeps the meat tender rather than tough and stringy.
“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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