Boiled Ham

Ingredients

• a piece of ham
• plenty of cold water

Method

1. 1

   Trim, scrape, and brush the ham, then put it in a stewpan with cold water to cover.

2. 2

   Heat slowly, skim carefully, and boil for two minutes.

3. 3

   Draw back and simmer gently until done, about half an hour per pound.

4. 4

   Leave in the liquor until half cold if to be eaten cold.

5. 5

   Remove skin, trim, and shake bread-raspings over it.

6. 6

   Set in the oven or before the fire to set the crumbs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 161. The excerpt below is the record exactly as published.

plenty of cold water to cover it. Let it heat slowly, skim it carefully; after boiling for two minutes draw it back, and simmer it very gently but continuously till done enough. A piece of ham will take about half an hour to the pound from the time the water boils ; a whole ham of a good size would need six hours, a small ham about four hours. When the meat can be pierced easily with a skewer and the skin will peel olf readily it is done enough. If it is to be eaten cold, it is an improvement to leave it in the liquor till half cold. This, however, must not lead to its being left in the saucepan all night. Draw off the skin, trim the ham, and shake bread-raspings (January 2nd and February 1st) over it. Put it in the oven or before the fire to set the crumbs, and the ham is ready to serve. The flavour of the ham will be improved if a carrot or even a little celery-seed and a bunch of herbs are boiled with it. It will be remembered that a ham should be soaked for awhile before it is boiled (Note 2, May 26th). 5. Turn and rub the beef in the brine. May 28th „ Breakfast. Luncheon. Dinner. Anchovy Toast. Shepherd’s Pie. Vermicelli Soup. Boiled Ham

Cook this with the app: pantry check, scaling, and the assistant.