Boiled Ham
Ingredients
Directions
Prepare
Wash the ham in warm water and rub it with a wet cloth.
Place the ham in a large pot and fill it with cold water.
Boil
Bring the water to a boil slowly, then boil briskly.
Turn the ham occasionally and cook for 4 hours if over 10 pounds, or 3 hours if under that weight.
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
- Is the main cut being cooked, becoming tender and moist as it simmers in water.
- Water
- Carries heat evenly around the ham, cooking it gently and keeping it moist.
The step that matters
Bring the water to a boil slowly, then boil briskly. Heating gradually helps the ham cook evenly and keeps the outer meat from toughening before the centre is done. Boiling too hard can make the meat tough and dry.
“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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