To Boil a Ham

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Run a knife, or skewer, into the thickest part of the ham next the bone; if the knife comes out clean the ham is good, if it smells rank and smears the knife the ham is not good. Select your ham, then, according to this rule, and when good lay it in cold water; scrape and wash it carefully, and let it remain in the water all night. In the morning, when the water—enough to cover the ham—is nearly boiling lay the ham in, and keep the water in a simmer. When it has boiled about an hour throw in two carrots, four onions, two heads of celery, a sprig of parsley, two or three blades of mace and four cloves. If the ham is very salt, it is well to change the water before putting in the seasoning. To obtain tenderness and mellowness the ham must not be allowed to boil hard, only simmer. Too much heat hardens all meat, especially salt meat. When the ham is done set it off in its own water, let it cool in it; by this means it will retain its moisture. When cool take it out, skin it, and dredge sugar over it, set it in the oven till it browns, or hold a hot shovel over it.