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
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.
BEST BOILED HAM AND CABBAGE
There's nothing like a steaming pot of boiled ham and cabbage on a cold evening. The hearty, homey flavor makes for such a perfect comfort food that your family will never notice that all those veggies are good for them. The nutritional information is going to be off because the veggie amounts are sized for 6-8 servings, but the ham will leave you with plenty of leftovers to use in the many wonderful dishes that call for ham. Use any, all, or none of the optional veggies according to availability and personal taste.
Provided by 3KillerBs
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
- Stud the ham with the whole cloves, distributing them evenly over the surface.
- Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
- Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
- Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
- Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
- Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
- Lift ham onto a platter and carve off a suitable number of servings for the meal.
- Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.
THE BEST HAM GLAZE
A perfectly glazed ham is often the centerpiece of many holiday celebrations, including Easter and Christmas. Guests swoon over the juicy, savory slices on their plate. The most beautiful ham will have a tangy, sticky-sweet and shiny glaze. After tinkering with many ingredients, we landed on a knock-your-socks-off combination that includes brown sugar, maple syrup, cinnamon and cloves for sweet, warm and slightly smoky notes. Dijon and a splash of apple cider vinegar add tang and zip while soy sauce gives it a great depth of flavor. Rounding out the glaze with brightness are the zest and juice of an orange. We hoped to only brush the ham once during baking, but test after test proved that glazing two more times during the last 30 minutes in the oven brings out the best flavors and creates the most magical sheen.
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Let the ham sit at room temperature for 30 minutes and trim off any skin. If your ham is not a spiral-cut ham, use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
- Place the ham, flat side down, on a roasting rack in a roasting pan. Pour 1 cup water into the pan. Bake until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per pound-reduce the time to 10 minutes per pound for a spiral-cut ham).
- Meanwhile, make the glaze: Whisk the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon, vinegar, cinnamon, cloves, onion powder and a few grinds of black pepper in a medium saucepan until smooth. Bring to a boil over medium-high heat, whisking occasionally, then reduce the heat to low and simmer until the glaze has thickened and reduced by half (you should have 1 cup glaze), 20 to 25 minutes. Set aside until the ham is ready.
- Increase the oven temperature to 425 degrees F. Brush half of the glaze over the ham. If the water in the bottom of the pan has evaporated, add 1 cup water. Return the ham to the oven and roast for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times) before returning to the oven.
- Let the ham cool for 15 minutes before thinly slicing.
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 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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