Boiled Ham

Location: Cradley Heath
Era: 1950s



“She used to make boiled ham and serve it with boiled potatoes, broad beans and parsley sauce. Another one of our favourite teas was grilled bacon with new potatoes and peas, with the fat from the bacon poured over the potatoes.”
Judith Oliver

 



Ingredients

  • One smoked gammon/ham joint
  • Homemade parsley sauce
  • Boiled homegrown potatoes
  • Boiled broad beans


Method

Rinse the ham and put it in a big saucepan with cold water, big enough so that all of the meat will be covered by the water.

Bring it to a boil and then lower to a simmer. Let it simmer for about 3 hours, depending on the size of the meat – roughly 20 minutes per lb. You will need to skim the scum from the surface of the water every now and then.

Just dispose of what your remove.

When it is cooked, cut the fat and skin off and slice.

Serve with boiled potatoes and broad beans (preferably from your garden) and a creamy parsley sauce.

 

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