To Boila Ham
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the ham thoroughly with a cloth.
Place the ham in a large pot of cold water.
Cook
Boil the ham for 20 minutes per pound over low heat.
Remove the rind after boiling.
Brown and finish
Place the ham in a 400°F (200°C) oven to brown for 30 minutes.
Remove from the oven and trim as needed.
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
- The main cut of meat, which becomes tender and moist when cooked gently in water.
The step that matters
Keep the boil gentle. Simmering over low heat cooks the ham evenly and keeps the meat tender and juicy. A hard boil toughens the proteins and forces out moisture, leaving the meat dry 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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