To Boil a Ham is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of boiling a ham until tender before glazing or dressing and serving. The full recipe is presented here and I hope you enjoy this classic British version of: To Boil a Ham.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO BOIL A HAM.
811. INGREDIENTS.—Ham, water, glaze or raspings.
Mode.—In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad. If it has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its being very hard; from 8 to 12 hours would be sufficient for a Yorkshire or Westmoreland ham. Wash it thoroughly clean, and trim away from the under-side, all the rusty and smoked parts, which would spoil the appearance. Put it into a boiling-pot, with sufficient cold water to cover it; bring it gradually to boil, and as the scum rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it does not stop boiling, nor boil too quickly. When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine bread-raspings, put a frill of cut paper round the knuckle, and serve. If to be eaten cold, let the ham remain in the water until nearly cold: by this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot; it should, however, be borne in mind that the ham must not remain in the saucepan all night. When the skin is removed, sprinkle over bread-raspings, or, if wanted particularly nice, glaze it. Place a paper frill round the knuckle, and garnish with parsley or cut vegetable flowers. (See Coloured Plate P.)
Time.—A ham weighing 10 lbs., 4 hours to simmer gently; 15 lbs., 5 hours; a very large one, about 5 hours.
Average cost, from 8d. to 10d. per lb. by the whole ham.
Place the ham in a large bowl or bucket, cover with water and set aside to soak for 6 hours.
After this time, drain the ham then place in a large pan. Cove with water and bring gently to a boil. Remove any scum as it rises, reduce to a simmer and cook gently for about 4 1/2 hours, or until the ham is cooked through.
If it's to be served hot, remove the ham from the pan, take off the skin then garnish either with a glaze or a few gratins of dry bread then garnish with parsley serve.
If the ham is to be served cold, take the pan off the heat and allow the ham to remain in the water until just cold. Take out of the pan, remove the skin and decorate with glaze. Store in the refrigerator until needed.
