To boil a ham is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of preparing a preserved ham by boiling it. 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 Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To boil a ham
WHEN you boil a ham, put it into a copper, if you have one ; let it be about three or four hours before it boils, and keep it well ſkimmed all the time ; then if it is a ſmall one, one hour and a half will boil it, after the copper begins to boil ; and if a large one, two hours will do ; for if you are to conſider the time it has been heating in the water, which ſoftens the ham, and makes it boil the ſooner.
Modern Redaction
Ingredients:
1 preserved ham, ready for boiling
Method:
Place the ham in a large pot and cover with water. Set aside to soak for at least three hours before cooking.
Once it has soaked sufficiently, place the pan on the hob and bring to a boil. A small ham will cook in about 90 minutes after the water comes to a boil, whilst a large ham can take up to 150 minutes.
When tender, remove the ham from the water, blot it dry and carve.
