Smoked Ham - How to Boil

Ingredients

• Soak the ham over night
• 4 onions
• 2 bay leaves
• 2 tablespoonfuls whole pepper
• 1/2 dozen cloves
• 2 blades of mace

Method

1. 1

   Soak the ham over night.

2. 2

   Next morning wash it in several waters, put it in a boiler, cover with cold water; bring it slowly to a boil, then draw the boiler to side of stove, and let it simmer gently till done, which will take for a large ham from 3 to 4 hours.

3. 3

   When done remove the boiler from the fire and let the ham remain in the liquor until cold.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 238. The excerpt below is the record exactly as published.

Smoked Ham— How to boil.— Soak the ham over night Next morning wash it in several waters, put it in a boiler, coyer with cold water ; bring it slowly to a boil, then draw the boiler to side of stove, and let it simmer gently till done, which will take for a large ham from 3 to 4 hours. (To ascertain if done, test it with a fork or larding needle ; if it penetrates easily, it is done ; if not, the boiling must be continued.) When done remove the boiler from the fire and let the ham remain in the liquor until cold ; by this method the juice is kept in, and it will be found far superior to one taken out of the water hot. If the ham is smoked lightly and not very dry, it does not need to be soaked. Then take it out, re- move the skin and black and rusty parts, and carve in thin slices. When ham is served cold it should be carved in very thin slices, arranged neatly on a dish, garnished with parsley, and served with mustard. Hard-boiled eggs freed from the shells and cut into halves are often served with cold ham ; also potato salad, potatoes with parsley or butter sauce, string beans with cream sauce, or bean salad. Another nice way is to garnish the dish of ham with white and red aspic. Champagne Ham. — Prepare the ham as in foregoing recipe ; when done take it from the boiler, remove the skin, cut off all the black parts, and put it in a roasting pan with 1 quart champagne or white wine; baste freely and roast the ham for Y^ hour; then brush over the top of ham with beaten egg and cover it V^ of an inch thick with fine bread crumbs which have been previously PORK. 865 mixed with 1 tablespoonf al of brown sugar. Baste the top a little first, and after the crust has formed stop basting* Boast for V, hour longer and serve with boiled vegetables. The gravy should be freed from fat and reduced by boiling, then strained, and served with the meat In place of champagne or wine, cider may be used. Ham in Burgundy. — Boil a well-cleaned and soaked ham for 3 hours in water with 4 onions, 2 bay leaves, 2 tablespoonfuls whole pepper, Y^ dozen cloves, a bouquet, and 2 blades of mace

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