Cold Ham
Ingredients
Directions
Prepare and cook
Soak the ham in cold water for 10 hours.
Simmer the ham in plenty of water for 3 hours.
Remove the ham and let it cool.
Finish and serve
Carefully cut off the skin, leaving a 2.5-inch piece on the knuckle.
Decorate the fat in a shell or branch design.
Lightly glaze the ham.
Serve garnished with aspic or croutons.
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
- Westmoreland ham
- The main cut, which soaking and gentle simmering keep moist and tender while it cooks.
The step that matters
Carefully cut off the skin. The layer of fat under the skin protects the meat and keeps it moist. Cutting too deep removes that fat and dries the surface of the ham.
“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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