To Boil a York Ham
Ingredients
Directions
Prepare the ham
Select a ham with a smooth, thin skin and a plump shape.
Soak the ham in cold water for 24 hours.
Scrape the ham clean from dirt and slime.
Simmer and cool
Place the ham in a pot with cold water and plenty of fat.
Simmer steadily for 3 hours.
Allow the ham to cool in the water.
Finish and glaze
Remove the rind and trim the fat smoothly.
Place the ham on a baking sheet in the oven for a few minutes.
Dab the ham with a clean cloth to absorb excess grease.
Brush the ham all over with glaze.
Once thoroughly cold, garnish with chopped aspic jelly.
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
- Forms the main body of the dish, providing the meat that is simmered, glazed and served.
- Glaze
- Adds a shiny coating and a sweet, flavorful surface to the cold ham.
- Aspic jelly
- Sets into a clear savoury jelly that adds moisture and a decorative finish.
The step that matters
Dab the ham with a clean cloth before glazing. Excess grease left on the surface stops the glaze from adhering evenly, so blotting the ham first helps the coating set smoothly.
“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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