Boned Ham
Ingredients
Directions
Soak and cook
Soak the ham in tepid water overnight.
Place the ham in a large pot of tepid water and boil for 8 to 10 hours.
Remove the ham and let it cool on a wooden tray.
Bone and reshape
Carefully remove the bone using a thin, sharp knife, cutting at the hock and loosening it around the bone.
Press the ham back into shape and return it to the boiling water.
Remove the pot from the heat and let the ham sit in the water until cold.
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
- Cured ham
- Is the main food being cooked, so its curing and long simmer set its texture and flavor.
The step that matters
Carefully remove the bone. A thin, sharp knife kept close to the bone avoids tearing the meat. Cutting at the hock and loosening the meat around the bone lets the ham keep its shape when pressed back together.
“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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