HOW TO MAKE BOILED HAM RECIPES
BOILED HAM DINNER RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
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, FatContent 4g fat (1g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 1300mg sodium, CarbohydrateContent 46g carbohydrate (0 sugars, FiberContent 8g fiber), ProteinContent 26g protein. Diabetic Exchanges 4 vegetable
NEW ENGLAND HAM BOILED DINNER - BIGOVEN.COM
"Ham and vegetables boiled for a family dinner."
Total Time 4 hours
Prep Time 25 minutes
Yield 10
Number Of Ingredients 5
Steps:
- "Place ham in a large dutch oven style kettle or stock pot. Cover with cold water, and fill to about 2 inches above top of ham. Cover kettle and bring to a boil using high heat. Takes approximately 45 minutes to 1 hour to come to a boil. Turn down to med-high and let boil for a few minutes, then drain water (Half to all of water. Experiment with your preferred amount.), and refill with water 2 inches above ham, and bring to a boil over high heat again. This method is used to make the ham less salty. (Alternate method: refrigerate ham overnight in water, and change water several times before cooking.) Once water comes to a boil, turn heat down to med or med-high making sure it keeps boiling. Keep cover on kettle while cooking. Add peeled onions to kettle. Cook 1/2 hour per pound of ham. Add water to the kettle when it starts getting low. Add remaining ingredients one to two hours before boil is done."
Nutrition Facts : Calories 566 calories, FatContent 37.0895571307 g, CarbohydrateContent 54.6808555422 g, CholesterolContent 97.52235955 mg, FiberContent 7.05540015649796 g, ProteinContent 6.7115935145 g, SaturatedFatContent 23.39074486216 g, ServingSize 1 1 Serving (736g), SodiumContent 280.30120512 mg, SugarContent 47.625455385702 g, TransFatContent 2.64082547686 g
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I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
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Cuisine https://schema.org/LowLactoseDiet
Calories 567 calories per serving
- The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
- The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
- Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
- Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
- Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
- Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
- When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.
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From jamieoliver.com
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Total Time 3 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet
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- The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
- The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
- Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
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- Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
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