Boiled Ham with Cranberry Mustard
This was a beautiful piece of smoked ham from our meat CSA this year with Twin Creeks. I don't know how you will get anything like this without dealing directly with a farmer. Possibly some of the German butchers in the Kitchener area would have smoked ham of similar quality and style. Because it was so excellent, I opted to cook it very simply, and serve it with a cranberry mustard. The mustard would also be good with a pork roast, or with turkey or chicken
6 to 12 servings
2 to 3 hours - 30 minutes prep time
To Cook the Ham:
1 smoked (but otherwise raw) ham; 3 or 4 kilos (6 to 9 pounds)
water
bay leaves
Place your ham in a kettle or stock-pot, preferable fairly snug-fitting, but one in which the ham fits entirely and can still be covered with water, for that is what you now need to do. Add the bay leaves.
Bring to a boil, then reduce to a steady high simmer or low boil. Cook for 25 to 30 minutes per pound.
To serve, remove from the stock (a culinary treasure! save it for soup) and let it rest for 5 or 10 minutes before carving, to serve it warm, or until cool if you wish to serve the ham cold. Refrigerate any leftovers promptly.
Make the Cranberry Mustard:
1/2 cup cranberries, fresh or frozen
1 tablespoon sugar
1 tablespoon water
1/4 cup grainy Dijon mustard
Cook the cranberries with the sugar and water until very soft and well amalgamated; about 10 minutes. Stir constantly.
When the sauce is ready, remove from the heat and stir in the mustard. Let cool.
6 to 12 servings
2 to 3 hours - 30 minutes prep time
To Cook the Ham:
1 smoked (but otherwise raw) ham; 3 or 4 kilos (6 to 9 pounds)
water
bay leaves
Place your ham in a kettle or stock-pot, preferable fairly snug-fitting, but one in which the ham fits entirely and can still be covered with water, for that is what you now need to do. Add the bay leaves.
Bring to a boil, then reduce to a steady high simmer or low boil. Cook for 25 to 30 minutes per pound.
To serve, remove from the stock (a culinary treasure! save it for soup) and let it rest for 5 or 10 minutes before carving, to serve it warm, or until cool if you wish to serve the ham cold. Refrigerate any leftovers promptly.
Make the Cranberry Mustard:
1/2 cup cranberries, fresh or frozen
1 tablespoon sugar
1 tablespoon water
1/4 cup grainy Dijon mustard
Cook the cranberries with the sugar and water until very soft and well amalgamated; about 10 minutes. Stir constantly.
When the sauce is ready, remove from the heat and stir in the mustard. Let cool.
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