Boiled Virginia Ham Recipes

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BOILED HAM DINNER



Boiled Ham Dinner image

I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. -Janet Tucker of Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 piece boneless fully cooked ham (16 ounces)
6 medium carrots, halved lengthwise and cut into thirds
4 medium red potatoes, quartered
2 medium onions, cut into wedges
1 bay leaf
1 teaspoon dried thyme
1 teaspoon peppercorns
1 garlic clove, halved
1/2 teaspoon whole allspice
1/2 medium head cabbage, cut into wedges

Steps:

  • Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.

Nutrition Facts : Calories 312 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1300mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges

BOILED HAM



Boiled Ham image

Make and share this Boiled Ham recipe from Food.com.

Provided by Dreamgoddess

Categories     Lunch/Snacks

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 3

1 piece ham (smoked if you want a stronger flavour)
1 bouquet garni
2 small onions, peeled

Steps:

  • The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
  • This removes some of the salt and tenderises it a little bit.
  • Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
  • Turn the heat right down so the water is barely bubbling and put on the lid.
  • Cook for 20 minutes per pound of meat.
  • Once the cooking time is up leave the meat in the liquour until cooled.
  • This stops it tensing up, and drying out, and makes it lovely and tender.

BOILED VIRGINIA HAM



Boiled Virginia Ham image

Provided by Nora Kerr

Categories     dinner, project, main course

Time P3DT5h

Yield Twenty servings

Number Of Ingredients 1

One 13- to 15-pound uncooked Virginia ham

Steps:

  • Three days before cooking, scrub the ham with a stiff brush under cold running water. When the moldy outer covering has been scrubbed off, rinse the ham well and then place in a large pot. Cover with cold water and set aside in a cool place to soak for 3 days, changing the water daily.
  • When ready to cook, drain the ham and cover with fresh cold water. Cover the pot and bring to a boil. Watch the pot closely, and the minute the water nears a boil, turn down the heat to a bare simmer. Cook the ham for about 5 hours, watching to make sure the water stays at a low simmer. After 4 1/2 hours, check the ham to see if the skin is bubbled and soft. If not, return it to the pot.
  • When the ham is done, cool it in a shallow pan. When cool enough to handle, remove the skin with a sharp knife. Also trim a bit of the fat, but leave a thin coating to keep in the moisture. Cut into very thin slices and serve with freshly baked biscuits spread with butter or mustard, such as honey mustard.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 33 grams, Protein 52 grams, SaturatedFat 11 grams, Sodium 3299 milligrams

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