Boiled Virginia Ham
Updated October 10, 2023
- Total Time
- 3 days soaking; 5 hours cooking
- Prep Time
- Soaking time of 3 days
- Cook Time
- 5 hours
- Rating
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Ingredients
One 13- to 15-pound uncooked Virginia ham
Nutritional analysis per serving (20 servings)
187 milligrams cholesterol; 702 calories; 26 grams monosaturated fat; 7 grams polyunsaturated fat; 19 grams saturated fat; 53 grams fat; 3778 milligrams sodium; 52 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½ hours, check the ham to see if the skin is bubbled and soft. If not, return it to the pot.
- Step 3
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.
Private Notes