Ingredients
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1
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1
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2
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Directions
Boiled Ham, This is my adopted recipe I haven’t made it yet , I came to find out how much time to do the boil My aunt in Idaho is the person that showed my mom how good a boiled ham is! Thanks for the recipe next time I will soak, and add seasonings I am using a very large pot to do this My braising cast Iron was not tall enough I have issues with my stove so it was a rolling boil eventually and then I couldn’t get it to slow down So I took it out after 2 hours Letting it sit now , I had quit buying ham because of the saltiness so I was so happy to find this recipe I soaked it for 8 hours in cold water and boiled it for about an hour and a half The taste is awesome! The only drawback is that the ham was pretty dry I will try boiling it for less time and see how that works I will definitely use this many times more Thanks so much for posting this recipe
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Steps
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1
Done
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The Night Before the Gammon Is to Be Cooked Place It in a Bowl of Cold Water and Allow to Soak. |
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2
Done
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This Removes Some of the Salt and Tenderises It a Little Bit. |
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3
Done
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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. |
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4
Done
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Turn the Heat Right Down So the Water Is Barely Bubbling and Put on the Lid. |
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5
Done
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Cook For 20 Minutes Per Pound of Meat. |
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6
Done
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Once the Cooking Time Is Up Leave the Meat in the Liquour Until Cooled. |
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7
Done
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This Stops It Tensing Up, and Drying Out, and Makes It Lovely and Tender. |
