Tiffany Haney
Boiling a cooked ham is a great way to heat it up before serving. This method keeps the ham tender and juicy, and it's an easy process that doesn't require constant attention. To boil a cooked ham, you'll need a large pot, preferably with a capacity of around 12 to 16 quarts, and enough water to cover the ham. You can season the water with salt, pepper, cloves, and bay leaves to enhance the flavour. Bring the water to a boil and then reduce the heat to a gentle simmer. Allow the ham to simmer for 20 minutes per pound or until it reaches an internal temperature of 155 degrees Fahrenheit. Once cooked, remove the ham from the pot and let it rest before slicing and serving. Boiled ham can be served hot with roast potatoes or cold in sandwiches, providing a versatile and delicious meal option.
| Characteristics | Values |
|---|---|
| Type of ham | Bone-in smoked whole ham |
| Ham weight | 3 lbs |
| Pot size | 12-16 quart |
| Additional ingredients | Salt, pepper, potatoes, cabbage, onions, carrots, beef and chicken bouillon cubes |
| Cooking time | 2 hours |
| Cooling time | 2 hours |
| Storage time | 2-3 days |
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What You'll Learn
Choosing the right cut of ham
First, decide whether you want a bone-in or boneless ham. Bone-in hams, such as the butt end, ham shank, or picnic ham, are considered to have superior flavour due to the bone, but they require more effort to carve. Boneless hams, like the center cut, are easier to slice and can be purchased in slices of 1/2 to 1 inch thick. They are also a good option if you want to avoid bones in your dish.
Next, consider the type of ham you want. City ham, for example, is a fully cooked, cured ham that is safe to eat without baking first but tastes best when heated. Country ham, on the other hand, is dry-cured, rubbed with salt and seasonings, smoked, and then aged for several months or years. This type of ham is extra salty and popular in the Southern United States. It is often served on biscuit sandwiches or holiday tables, but be sure to check if it needs to be cooked before eating.
Another option is to choose a smoked ham, which will add a distinct flavour to your dish. Smoked hams can be found with or without the bone and are a key ingredient in the classic Irish Boiled Ham recipe. If you opt for a smoked ham, be sure to poke holes in the meat with a sharp knife to allow the flavours to permeate during cooking.
Lastly, consider the weight and size of the ham. A whole ham typically weighs around 18 to 20 pounds, so it may be more practical to purchase a smaller section unless you are feeding a large crowd. Keep in mind that the cooking time will depend on the weight of your ham, with most recipes recommending 20 minutes of simmering time per pound of ham.
Remember, the right cut of ham will depend on your personal preferences and the specific recipe you follow. Bone-in hams are flavourful but require more effort, while boneless hams are more convenient and easier to slice. Smoked and cured hams will add unique flavours to your dish, and the weight of the ham will influence your cooking time.
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Preparing the ham for boiling
Firstly, select the right type of ham. A bone-in ham is recommended, such as a picnic ham or country ham, as it adds flavour to the dish. Avoid using spiral ham, deli ham, lunchmeat ham, or boneless ham as they are not suitable for this cooking method. Purchase a fully cooked, bone-in ham, ensuring it is of good quality and sourced from a reputable retailer.
Once you have the right ham, it's important to choose the right pot. Use a large, deep pot, preferably a stockpot, that is big enough to accommodate the ham comfortably. The pot should be large enough so that the ham does not touch the sides and can be completely covered with water or your chosen cooking liquid. A 12-quart or 16-quart pot is typically sufficient for a whole ham.
Now, prepare your ham. Rinse the ham well under cold running water to remove any residue or impurities. Some recipes suggest poking holes in the ham with a sharp knife, going all the way to the bone, to allow the flavours of the cooking liquid to penetrate the meat. About 10 to 15 holes should be sufficient.
Place the ham in the pot, ensuring it is in an upright position with the large piece of ham facing towards the bottom of the pot. If you are using any additional ingredients such as spices, vegetables, or herbs, add them to the pot now. These ingredients will enhance the flavour of the ham and create a delicious broth.
Finally, add your chosen cooking liquid. Water is the most common choice, but some people use cider, perry (sparkling pear cider), or even 7-Up for a unique twist. Ensure the liquid completely covers the ham, then proceed to the boiling instructions.
By following these steps, you will have successfully prepared your cooked ham for boiling, setting yourself up for a mouth-watering and tender boiled ham dish.
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Boiling times and temperatures
The boiling time for ham depends on the weight of the joint. A good rule of thumb is to allow 20 minutes per 450g (1lb) of ham. For a 3lb ham, this equates to around 1 hour of boiling time. However, some sources suggest boiling for 30 minutes per pound of ham.
The ham should be cooked at a gentle simmer, with just occasional bubbles breaking the surface. It's important to ensure the ham is fully submerged during cooking, so you may need to top up the water with boiling water.
The total cooking time will include the time taken to bring the water to a boil, which can take around 1 hour. Therefore, the total cooking time is likely to be around 2 hours.
It's worth noting that the boiling time may vary depending on your preference for doneness. A thermometer can be useful to check the internal temperature of the ham. The ham is ready when it reaches an internal temperature of 155°F.
After boiling, the ham should be removed from the pan and allowed to stand for 10-15 minutes before carving or serving. If you're glazing the ham, it can be baked for 30-40 minutes before resting for 15-30 minutes.
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Adding flavour to the ham
When preparing a boiled ham, it is important to note that the cooking process itself will add flavour to the ham as the juices are released into the water. However, there are several ways to further enhance the flavour of the ham. Firstly, it is recommended to use a bone-in smoked whole ham as the bone adds flavour to the dish.
Secondly, do not remove the skin or fat from the ham before boiling as these components also contribute to the flavour of the dish. Instead, poke around 10-15 holes in the ham with a sharp knife, going all the way to the bone, to allow the flavours to permeate the meat.
Additionally, you can add various ingredients to the water when boiling the ham. For example, you can include aromatic vegetables like onions, carrots, parsnip leaves, and apples. These vegetables not only add flavour but also give the ham a golden colour. You can also experiment with different liquids instead of just water, such as cider vinegar, to give the ham a unique taste.
Furthermore, spices and seasonings can be used to enhance the flavour profile of the boiled ham. For instance, you can use salt and pepper, dry mustard powder, demerara sugar, brown sugar, or five-spice powder. These seasonings can be mixed and matched to create a flavour combination that suits your taste preferences.
Lastly, when serving the ham, consider adding a parsley sauce or bechamel sauce with fresh parsley to complement the flavours of the meat and create a delicious and flavourful dish.
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Storing and serving the ham
Once you've boiled your ham, you'll need to let it cool down within two hours. Place the stockpot in a sink with a plug in the drain and surround it with cold water and ice cubes. Once the ham has cooled down, you can store it in the cold ham water for up to 24 hours until you're ready to serve it.
If you've only taken a few slices of ham, you can place the whole ham back into the cold ham water and store it for up to two to three days. After this, remove the ham from the water, slice or shred the meat, and store it in an airtight container in the refrigerator for up to six days.
Before serving, remove the skin and fat from the boiled ham. You can also cut the ham into pieces or slices. Serve the boiled ham with sides such as beans, red hot applesauce, cabbage, vegetables, greens, and scalloped potatoes.
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Frequently asked questions
You should use a fully cooked bone-in ham. Do not use spiral ham, deli ham, lunchmeat ham, or boneless ham.
You should use a large pot, such as a 12- or 16-quart stock pot, to ensure that the ham is covered with water.
Bring the water to a boil, then reduce the heat and let the ham simmer for 20 minutes per pound or until the internal temperature reaches 155 degrees Fahrenheit. The total cooking time should be about two hours.
