Boiled Ham Recipes

Steps:

• First bring a large pan of water to the boil there should be enough water to cover the ham and the pan should be big enough so that the ham does not touch the sides.
• Lower the ham into the boiling water and reduce the heat to a simmer with just occasional bubbles breaking the surface (unless the ham is very salty there should be no need to skim the scum from the top).
• The ham should be cooked for 15 minutes to the pound.
• If you need to top up the water to keep the ham covered, use boling water.
• Meanwhile preheat the oven to 200C (hot, place in it an open roasting tin lined with foil'coz the honey really bakes on) with 4 tablespoons of oil and prepare a mixture of 2 tablespoons of honey to 2 teaspoons of wholegrain mustard.
• Remove the ham from the boiling pan and drain it.
• Remove any skin and score the fat underneath into diamond shapes with a sharp knife.
• Stud each diamond with a whole clove pushed through the fat.
• Spread the honey-mustard mixture over the ham and place into the roasting tin.
• Bake for 5 minutes the pound or for a maximum of half an hour, basting every 10 minutes.
• Remove from the heat and leave for 10 minutes to set before carving or leave to cool before wrapping in foil or clingfilm.

Steps:

• The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
• This removes some of the salt and tenderises it a little bit.
• Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
• Turn the heat right down so the water is barely bubbling and put on the lid.
• Cook for 20 minutes per pound of meat.
• Once the cooking time is up leave the meat in the liquour until cooled.
• This stops it tensing up, and drying out, and makes it lovely and tender.

Steps:

• Place the ham in a pot large enough to hold it without it sticking up out of the liquid you are going to add. (If you are using a boneless ham please pierce it with a fork several times to allow the flavor to get inside the meat).
• To the pot add the lemon lime soda, pineapple juice, mustard and brown sugar. Stir to dissolve the sugar.
• Bring to the boil and reduce heat to a simmer.
• Cook at least 2 hours - longer is better.

Steps:

• Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.

Steps:

• Place ham in a large dutch oven style kettle.
• Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
• Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
• Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
• Add peeled onions to the kettle.
• Cook ham 1/2 hour per pound of ham.
• Add some water to the kettle, when it starts getting low.
• Peel and cut potatoes and carrots.
• Wash and core cabbage, then cut into wedges.
• Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.

Steps:

• Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
• Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
• To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.

Steps:

• In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.