The French Manner of Boiling Ham

Preparation info
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By Robert Carrier

Published 1965

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  • 1 raw ham (about 10 pounds)
  • 1 pint water or light stock


Desalt ham overnight in cold water, changing water several times. Make a well-flavoured court-bouillon by bringing water (or light stock), dry white wine, sliced carrots and onions, bouquet garni and peppercorns to a boil. Skim and allow to simmer for 30 minutes. Wrap ham in a thin cloth and place it in the court-bouillon. Let it simmer gently for 3 hours. Allow to cool in