Boiled Virginia Ham

Ingredients

• One 13- to 15-pound uncooked Virginia ham

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    517 calories; 27 grams fat; 9 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 52 grams protein; 180 milligrams cholesterol; 3629 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twenty servings

Preparation

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.
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 1/2 hours, check the ham to see if the skin is bubbled and soft. If not, return it to the pot.
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.