Boiling/Simmering
Boiling/simmering is a moist heat method of cooking. It is also a healthy
method of cooking ham because no fat is added during the cooking process.
It retains the flavor, tenderness, and moisture through a gentle simmering
process. Boiling is a good method to use when cooking dry-cured country
hams. Cooking by this method provides a lot of flavor because it draws
additional flavor from the meat itself and bones as it cooks. Additional
flavor can be imparted in the meat by adding flavoring or seasoning, such
as bay leaves, cloves, cinnamon sticks, sugar, and fruit juices, to the
water.
Boiling/Simmering Country Ham:
- To boil, place the ham in a large pot or Dutch oven in which
the meat will fit fairly tight, and then cover it with cold liquid.
Add desired flavorings. The liquid used for boiling can be plain
water, water seasoned with herbs and spices, stock, or water with
the addition of ingredients such as wine or fruit juices.
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- Do not use a pan that is too large, avoiding the use of too
much liquid. The pan should be just large enough so that the liquid
can cover the ham and move freely around it.
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- Slowly bring liquid to a boil, skimming any foam that forms
on top.
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- As soon as it reaches a boil, reduce the heat to low so that
the liquid is only gently simmering. Cover and let simmer until
the meat is done. Cook for 20 to 25 minutes per pound after it
starts simmering.
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- Check for doneness by the use of a meat thermometer, which should
show an internal temperature of 155°F.
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- Another indication that the meat is done is when it shows little
resistance when stuck with a knife and when the meat starts to
separate from the bones.
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- When done, allow the ham to cool in the cooking liquid for several
hours.
- While still warm, take out of the pot and remove the skin and
trim layer of fat, leaving 1/4 inch thick.
- If glazing is desired, score the fat and apply glaze. Place
in a roaster and place in an oven preheated at 375° F to 400°
F. Bake for 15 minutes or until glaze is nicely browned. See Glazing
for more information.
- Before carving, allow the ham to cool slightly for approximately
20 minutes. Carve in thin slices and serve.
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