Boiled Ham RecipeOrigin: Britain Period: Traditional |
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A boiled ham is one of those meats that shout out Christmas. It's also a meat that's much easier to prepare than most people think, as demonstrated here. Ingredients:
1 salt-cured ham on the bone (about 8kg) 
Boiled Ham Preparation:Method:The main requirement is the soaking of the meat to remove excess curing salt. You will ether need a large, clean, bucket, or you will need to scrupulously clean your sink before filling with water. Add the ham and allow to soak over night. The following day remove the ham from its water bath then place in a very large pot. Add all the remaining ingredients and add just enough cold water to cover the ham. If the ham has a tendency to float to the top use a heavy plate to weigh it down. Bring the water to a boil, skimming off any foam as it raises to the surface, then reduce the heat to a gentle simmer. Cover and allow to cook until the meat is done (allow 40 minutes per kg and cook for between 4 and 5 hours). Once the ham is cooked, remove the entire pot from the heat and allow to cool naturally in the water. The ham can be eaten as is, or it can be glazed with a mixture of honey and English mustard before being roasted in an oven until the glaze is golden. Serve with braised vegetables or pickled red cabbage. Find more Christmas Recipes Here |
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