Boiled And Roast Ham Recipes

BOILED AND ROAST HAM

Boiled and Roast Ham image

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

Ingredients

1 piece of raw cured ham (or Gammon smoked or unsmoked. Soaked to reduce salt if necessary)
water, for boiling
4 tablespoons oil
20 -30 whole cloves
2 tablespoons clear honey
2 teaspoons coarse grain mustard

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

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

Ingredients

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

THE BEST BOILED HAM

The Best Boiled Ham image

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

Ingredients

1 (4 lb) ham (smoked or cured type with bone or without but not spiral sliced)
1 cup brown sugar
1/2 cup yellow mustard
1 (2 liter) bottle carbonated lemon-lime beverage
1 (1 3/8 liter) can pineapple juice

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.

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