BOILED HAM DINNER
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
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 RECIPE (WITH BAKED HONEY MUSTARD GLAZE)
This boiled and baked ham recipe is great at Christmas or Thanksgiving. Get a large piece of ham to last a few days and eat with baked potatoes or with eggs for breakfast. Delicious.
Provided by Gav
Categories Mains
Time 3h30m
Number Of Ingredients 4
Steps:
- Firstly soak your ham in water for several hours to reduce the salty taste. Leave overnight if you have the time.
- When you are ready to boil the ham, change the water and slowly bring to the boil. Boil for about one hour and remove from the water. In the meantime mix the mustard, sugar and honey to produce a nice sauce for the glaze.
- Pre-heat the oven to 180C.
- Allow the ham to rest for 5 minutes. Then remove any fat and place the ham in a baking tray.
- Cover the meat in the glaze mixture all over and place in the oven.
- Turn over after 15 minutes and re-baste in the glaze.
- After about 30-40 minutes in the oven, or when the glaze has started to turn a caramelized colour, remove the ham from the oven.
- Leave to rest for 10 minutes before carving.
Nutrition Facts : Calories 2335 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 1067 milligrams cholesterol, Fat 85 grams fat, Fiber 0 grams fiber, Protein 370 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 16322 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 43 grams unsaturated fat
THE BEST BOILED HAM
Make and share this The Best Boiled Ham recipe from Food.com.
Provided by SLColman
Categories Ham
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place the ham in a pot large enough to hold it without it sticking up out of the liquid you are going to add. (If you are using a boneless ham please pierce it with a fork several times to allow the flavor to get inside the meat).
- To the pot add the lemon lime soda, pineapple juice, mustard and brown sugar. Stir to dissolve the sugar.
- Bring to the boil and reduce heat to a simmer.
- Cook at least 2 hours - longer is better.
BOILED HAM
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
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 AND ROAST HAM
I use a boil and roast method which makes the ham really succulent and tender. This recipe works equally well served hot with roast potatoes, cauliflower-cheese, braised leeks and Duke of Cumberland sauce, or cold with salad etc and yes it makes great ham sandwiches with good bread and english mustard.
Provided by Andy Jewell
Categories Ham
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- First bring a large pan of water to the boil there should be enough water to cover the ham and the pan should be big enough so that the ham does not touch the sides.
- Lower the ham into the boiling water and reduce the heat to a simmer with just occasional bubbles breaking the surface (unless the ham is very salty there should be no need to skim the scum from the top).
- The ham should be cooked for 15 minutes to the pound.
- If you need to top up the water to keep the ham covered, use boling water.
- Meanwhile preheat the oven to 200C (hot, place in it an open roasting tin lined with foil'coz the honey really bakes on) with 4 tablespoons of oil and prepare a mixture of 2 tablespoons of honey to 2 teaspoons of wholegrain mustard.
- Remove the ham from the boiling pan and drain it.
- Remove any skin and score the fat underneath into diamond shapes with a sharp knife.
- Stud each diamond with a whole clove pushed through the fat.
- Spread the honey-mustard mixture over the ham and place into the roasting tin.
- Bake for 5 minutes the pound or for a maximum of half an hour, basting every 10 minutes.
- Remove from the heat and leave for 10 minutes to set before carving or leave to cool before wrapping in foil or clingfilm.
Nutrition Facts : Calories 76.1, Fat 6.8, SaturatedFat 0.9, Sodium 0.2, Carbohydrate 4.3, Sugar 4.3
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- Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb).
- Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin.
- The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar.
- Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.
- To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain.
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