To Boil a York Ham
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Soak the ham in cold water overnight.
Place the ham in a large pot and cover it with fresh water.
Add a handful of coarse sea salt to the water.
Cook and serve
Bring the water to a boil, then reduce to a simmer.
Cook the ham for about 20 minutes per pound.
Once cooked, remove the ham and let it rest before slicing.
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
- York ham
- Is the main cut that is simmered until heated through and tender.
- Coarse sea salt
- Seasons the cooking water and adds savory flavor to the ham.
The step that matters
Simmer rather than boil. A rolling boil toughens the meat and can make the outside dry and stringy. Keeping the water at a gentle simmer cooks the ham evenly and keeps it tender and juicy.
“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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