Years ago a great aunt told me her mother used to boil ham instead of baking. Now that my husband and I have high blood pressure and love ham. I am wondering how to boil a ham and would it decrease the sodium enough so we could eat it more often. She didn't say if it was fresh or cured. She and that whole generation has passed on so no one in the family knows how that was done.
wipe ham well with cloth wet with vinegar,cover with water and bring vinegar, cover with water and bring to a quick boil, in the water put, 1 cup black molasses 1 cup vinegar 1/4 blk pepper 3 bay leaves 1/4 cup whole cloves 2 tbl whole allspice
boil 20 minutes to the pound then allow ham to cool in this water then remove the skin, spread ham with paste of 3/4 cup brown sugar 1 tea dry mustard and just enough vinegar to moisten then sprinkle with bread crumbs and bake in oven at 400 degrees till brown
Posts: 1366 | Location: i i live in southern mississippi | Registered: Jun 01, 2008
soaking in water in the fridge overnight would remove some of the salt then change water and bring to a boil for a while, drain and finish in the oven til done..I would not boil it till completly done as it would not taste much like ham....Having high blood pressue my self and a husband with heart problems I would just get a ham steak and cook it instead of a whole half ham...Good luck
PS a lot of old folks used to boil a fresh ham and then put in the oven to brown off...
Posts: 668 | Location: spartanburg,s.c. | Registered: Mar 01, 2004
Not sure if this would work with boiled ham, but when we cooked our ham and had a cup or two of water in the bottom of the pan to keep it from drying out, my mother puts in one or two peeled and cut in to potatoes and it absorbs the sodium so the ham isn't saltly.
P.S. Store bought hams are extremely sodium inhanced, try to get a fresh ham from the butcher or meat store. No added sodium.
This message has been edited. Last edited by: woodlore,
