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"Those who forget the pasta are condemned to reheat it."--Unknown

Grandma Nedostup's Boiled Easter Ham Recipe

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This recipe for Grandma Nedostup's Boiled Easter Ham is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 (9 to 11 pounds) bone-in shank end or butt end ham
2 to 3 onions, peeled and quartered
5 to 6 garlic cloves, peeled and smashed
Water enough to cover the entire ham
Directions:
Directions:
In a large pot, add enough water to cover the ham completely. Add the onion and garlic and bring to a boil. Once boiling, turn off heat and allow the ham to sit in the boiling water for an hour or longer. (I use a meat thermometer and I try to achieve an internal temperature 110 to 120 degrees. The higher the internal temperature, the more of a risk of the ham being tough and dry once removed from the boiling water.) As Grandma would say, "the longer it sits in the water, the better it gets." Remove from the water and refrigerate. Slice once cooled.

 

 

 

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