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*** How to boil a ham

Source of Recipe

NET


Boiling/Simmering

Boiling/simmering is a moist heat method of cooking. It is also a healthy method of cooking ham because no fat is added during the cooking process. It retains the flavor, tenderness, and moisture through a gentle simmering process. Boiling is a good method to use when cooking dry-cured country hams. Cooking by this method provides a lot of flavor because it draws additional flavor from the meat itself and bones as it cooks. Additional flavor can be imparted in the meat by adding flavoring or seasoning, such as bay leaves, cloves, cinnamon sticks, sugar, and fruit juices, to the water.

Boiling/Simmering Country Ham:

* To boil, place the ham in a large pot or Dutch oven in which the meat will fit fairly tight, and then cover it with cold liquid. Add desired flavorings. The liquid used for boiling can be plain water, water seasoned with herbs and spices, stock, or water with the addition of ingredients such as wine or fruit juices.




* Do not use a pan that is too large, avoiding the use of too much liquid. The pan should be just large enough so that the liquid can cover the ham and move freely around it.




* Slowly bring liquid to a boil, skimming any foam that forms on top.




* As soon as it reaches a boil, reduce the heat to low so that the liquid is only gently simmering. Cover and let simmer until the meat is done. Cook for 20 to 25 minutes per pound after it starts simmering.




* Check for doneness by the use of a meat thermometer, which should show an internal temperature of 155°F.




* Another indication that the meat is done is when it shows little resistance when stuck with a knife and when the meat starts to separate from the bones.




* When done, allow the ham to cool in the cooking liquid for several hours.

* While still warm, take out of the pot and remove the skin and trim layer of fat, leaving 1/4 inch thick.

* If glazing is desired, score the fat and apply glaze. Place in a roaster and place in an oven preheated at 375° F to 400° F. Bake for 15 minutes or until glaze is nicely browned. See Glazing for more information.

* Before carving, allow the ham to cool slightly for approximately 20 minutes. Carve in thin slices and serve.
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1. Wash the ham, in a few changes of water.
2. Boil for 25 minutes per 450g with the lid on, on a low heat. Keep the plastic on to keep its shape. If you are using gas, be careful the water doesn't spill out and extinguish the gas (keep a check on it).
3. After the first 25 minutes, change the water, refreshing with boiling water.
4. If you have a large piece and are cooking it for another 25 minutes, change the water again with more boiling water if you wish (this helps to remove the salt and the nitrates from the ham. This is especially important if you or your family are on a low-salt diet).
6. When it is cooked, lift it out carefully, drain and pat dry. Now remove the outer layer of fat, leaving a thin layer behind. Score the fat. Stud with cloves, and brush with a mixture of mustard and honey.
7. Bake in a preheated oven at 200º C/360º F/Gas Mark 4 for 15-20 minutes. If you don't want the dripping syrup to burn, put the ham on a roasting grid.

Fried Ham and Eggs
Wipe ham, remove one-half outside layer of fat, and place in frying-pan. Cover with tepid water and let stand on back of range thirty minutes; drain, and dry on a towel. Heat pan, put in ham, brown quickly on one side, turn and brown other side; or soak ham over night, dry, and cook in hot frying-pan. If cooked too long, ham will become hard and dry. Serve with fried eggs cooked in the tried-out ham fat.


Boiled Ham
Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle, cover with cold water, heat to boiling-point, and cook slowly until tender. See Time Table for Cooking, page 28. Remove kettle from range and set aside, that ham may partially cool; then take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, and stick with cloves one-half inch apart. Bake one hour in a slow oven. Serve cold, thinly sliced.

BOILED HAM
1 lg. ham
5 qts. ginger ale or cider
2 bay leaves
10 pepper corns
6 allspice
1 c. Ballpark mustard
2 c. brown sugar
In a large kettle, add enough cider or ginger ale to completely cover a large ham. Add bay leaf, pepper corns and all spice. Simmer for 20 to 30 minutes a pound. Allow ham to cool in cooking liquid. Drain and skin ham. Preheat oven to 425 degrees. Score ham fat into diamonds and insert cloves into line intersections. Mix mustard and brown sugar. Cover top of ham with brown sugar mixture and put in oven. Reduce temperature to 325 degrees and bake for 30 minutes. Baste ham with sugar mixture and bake an additional 45 minutes. Yield: 10 servings.
is is a simple method which will ensure the most juicy cold ham imaginable.

[edit] Steps
Soak the ham for about 12 hours in cold water, then drain.
Put the ham into a saucepan and cover with cold water.
Bring to the boil and simmer gently, allowing 20 minutes per lb (45 mins per kilo).
Top up with boiling water as necessary so that the ham stays covered during cooking.
Remove the skin and trim the fat neatly.

[edit] Tips
If the ham is to be eaten hot, then sprinkle with brown sugar and serve.
If the ham is to be eaten cold, then after skinning, return to the pan to cool in the water as this will ensure that the joint stays moist and succulent.