Boiled Ham
Discover the timeless simplicity of this traditional Boiled Ham recipe, a hearty and flavorful dish that's perfect for family dinners or meal prepping. This recipe features a tender bone-in ham simmered to perfection in a savory broth infused with brown sugar, whole cloves, bay leaves, black peppercorns, and aromatic vegetables like onion, carrot, and celery. The slow simmering process ensures the ham stays juicy and absorbs every ounce of flavor, while the cooking liquid doubles as a rich, versatile stock for other recipes. With just 15 minutes of prep time and a hands-off cooking approach, this dish is as practical as it is delicious. Serve it warm with a dollop of mustard or your favorite condiments, and enjoy the leftovers in sandwiches or salads for days to come. Perfect for holidays, weeknight dinners, or make-ahead meals, this boiled ham is a comforting, crowd-pleasing classic.
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Recipe Information
Ingredients
- 5 lbs bone-in ham
- 8 cups water
- 0.25 cups brown sugar
- 6 pieces whole cloves
- 2 pieces bay leaves
- 1 tbsp black peppercorns
- 1 medium onion, peeled and halved
- 1 large carrot, peeled and cut into chunks
- 1 large celery stalk, cut into chunks
- 2 tbsp mustard (optional, for serving)
Instructions
Rinse the ham under cold water to remove any surface brine or residue. Pat it dry with paper towels.
Place the ham in a large stockpot, ensuring it fits comfortably. If the ham is too large, trim off a portion and set aside.
Add 8 cups of water to the pot, or enough to completely cover the ham by at least 1 inch.
Stir in the brown sugar and add the cloves, bay leaves, black peppercorns, onion, carrot, and celery to the pot.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer.
Cover the pot with a lid, slightly ajar to allow some steam to escape, and let the ham simmer for 2.5 to 3 hours. Skim off any foam or impurities that rise to the top during cooking.
Check the ham's internal temperature with a meat thermometer. It should read 145°F (63°C) when fully cooked.
Carefully remove the ham from the pot and let it rest on a cutting board for 10 minutes before slicing.
Strain the cooking liquid and save it as stock for soups or stews, if desired.
Slice the ham and serve warm with mustard or your preferred condiments. Leftovers can be refrigerated and are great for sandwiches or salads.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 27701 mg | 1204% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 77.9 g | ||
| Protein | 480.2 g | 960% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6790 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
