BOILED VIRGINIA HAM
Provided by Nora Kerr
Categories dinner, project, main course
Time P3DT5h
Yield Twenty servings
Number Of Ingredients 1
Steps:
- Three days before cooking, scrub the ham with a stiff brush under cold running water. When the moldy outer covering has been scrubbed off, rinse the ham well and then place in a large pot. Cover with cold water and set aside in a cool place to soak for 3 days, changing the water daily.
- When ready to cook, drain the ham and cover with fresh cold water. Cover the pot and bring to a boil. Watch the pot closely, and the minute the water nears a boil, turn down the heat to a bare simmer. Cook the ham for about 5 hours, watching to make sure the water stays at a low simmer. After 4 1/2 hours, check the ham to see if the skin is bubbled and soft. If not, return it to the pot.
- When the ham is done, cool it in a shallow pan. When cool enough to handle, remove the skin with a sharp knife. Also trim a bit of the fat, but leave a thin coating to keep in the moisture. Cut into very thin slices and serve with freshly baked biscuits spread with butter or mustard, such as honey mustard.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 33 grams, Protein 52 grams, SaturatedFat 11 grams, Sodium 3299 milligrams
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