cooked ham

A delicious boiled ham recipe that falls apart and melts in your mouth. Perfect for special occasions and feeding a crowd of guests!

Fall Apart Boiled Ham

onions

celery

apples

garlic

bay leaves

peppercorns

salt

Rinse the ham well and put it in a big pot. Big enough so that all or at least most of it can be covered by the liquid.&nbsp;&nbsp;Throw in all the other ingredients into the pot and fill with the liquid until the ham is covered or almost covered. Water or whatever liquid you choose.

Bring it to a boil and then lower the heat so its simmering.  Let it simmer for  20 mins per lb or until a thermometer reaches 155 degrees when inserted into the ham.

Pull the Ham out of the pot, cover it and let it rest for 20 mins.

Cut the fat and skin off and slice or pull it into pieces.  Serve it up and watch the ham melt in your mouth! So good!

James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in

Sticky treacle-glazed ham

3.5-4kg/7lb 10 ounces-9lb boned rolled piece unsmoked ham

oranges

cinnamon

tbsp English mustard

black treacle

cloves

bay leaves and orange segments, to serve (optional)

If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)

While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.

When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.

Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.

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Fall Apart Boiled Ham

Sticky treacle-glazed ham

Top 2 cooked ham recipes from across the web

The most viewed cooked ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fall Apart Boiled Ham

Sticky treacle-glazed ham

The most viewed cooked ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine