Corned ham is a delicious southern specialty that is usually served around the holidays It goes through a brining and curing process that gives it a unique salty flavor. While corned ham is not difficult to make, there are some important steps to follow during the cooking process to ensure it turns out moist, tender and properly seasoned One of the key questions is how long do you actually boil the corned ham before it is ready to eat?
What is Corned Ham?
Corned ham is fresh pork ham that has been cured in a salt brine solution. This curing process infuses the meat with salt and gives it a distinctively salty taste reminiscent of country ham. However, unlike country ham which is smoked and aged for months or years, corned ham is only cured for about 7-14 days before being cooked.
The curing process involves packing the fresh ham with salt wrapping it tightly, and letting it sit refrigerated. Every few days more salt is added. This draws moisture out of the meat while allowing the salt to penetrate deeply. After a week or two the ham is rinsed, soaked in water overnight to remove excess salt, and finally simmered in water to cook through.
Why Simmer a Corned Ham?
You can roast corned ham in the oven, but the traditional way to make it is to simmer it in water. This gentle cooking method allows the meat to cook evenly without drying out.
Simmering gives you more control over the final seasoning. If the cured ham tastes too salty, you can change the water while it’s cooking. Starting with fresh water helps draw out more salt.
The moist heat environment keeps the ham incredibly tender and juicy. The melted collagen from long simmering gives corned ham its characteristic soft, velvety texture.
How Long to Simmer Corned Ham
The simmering time for corned ham depends on the size of the ham. A general rule of thumb is to simmer for 20 minutes per pound.
For example, a 10 lb corned ham would take about 3 1/2 hours at a gentle simmer. A 15 lb ham would take around 5 hours.
It’s important not to let the water boil rapidly. You want a steady gentle simmer around 180°F to 190°F. Actively boiling water can cause the meat to seize up and toughen.
Steps for Proper Simmering
Here are some tips for simmering your corned ham correctly:
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Place the corned ham in a large pot and cover with cold water by at least 1 inch.
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Bring the water to a boil over high heat. Once boiling, reduce heat to maintain a gentle simmer.
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Let the ham simmer for 20 minutes per pound, skimming any scum that rises to the top.
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Check the internal temperature periodically. Simmer until it reaches 155°F on a meat thermometer.
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When done, carefully transfer the ham to a cutting board to rest for 20 minutes before carving.
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Reserve the nutritious ham broth for making soup, stew or gravy.
How to Tell When Corned Ham is Done
Checking the internal temperature is the most foolproof way to know when your corned ham is ready. Use an instant-read thermometer to take a reading in the thickest part of the ham, away from the bone. When it registers 155°F, it is fully cooked through.
Visual cues can also indicate doneness. The meat will start shrinking back from the end of the bones. A sharpened skewer or knife tip should slide in and out of the meat very easily.
When fully cooked, corned ham is tender enough to cut using just a fork. The meat shreds apart with little resistance.
If the ham is undercooked, it will seem dense and rubbery. Overcooking leads to stringy, dry meat. Following the 20 minutes per pound simmering time helps avoid both issues.
Test for Proper Seasoning
The amount of saltiness in a corned ham can vary. To check the seasoning, cut off a small piece of the ham after simmering and taste it.
If the ham tastes very salty, you can place it in fresh water and simmer longer to draw out more salt. Start checking it every 30 minutes until the saltiness is to your liking.
For corned hams that need more seasoning, you can simmer them in ham broth, chicken broth or water flavored with onions, garlic, peppercorns, bay leaves and other spices to infuse more flavor.
Let the Ham Rest Before Carving
An important resting period lets the juices redistribute evenly within the meat after cooking. Cover the ham and let it sit for 15-30 minutes once removed from the water.
If you skip the resting step, the ham will release lots of juices when you slice it. Resting seals in moisture so you get juicier results.
Carve the corned ham across the grain into thin slices. The meltingly tender meat will be infused with salty flavor throughout. Enjoy this delicious southern specialty on biscuits, with red eye gravy, or however else you prefer a touch of salty country ham flavor.
Frequently Asked Questions about Corned Ham
How much salt do you use to brine a corned ham?
Use 1 cup of salt per 5 pounds of fresh ham. Mix the salt with some brown sugar, spices and water to make a wet brine. Inject the brine into the ham using a meat syringe for the best curing.
Can I speed up corning a ham by pumping in brine?
Yes, injecting the brine cuts curing time to just 2-3 days. Inject in multiple places to distribute the brine evenly. Rotate and massage the ham during curing to spread the brine through the meat.
Is it safe to eat corned ham without cooking it?
No, corned ham must always be thoroughly cooked before eating to kill any bacteria or parasites present. Follow the recommended simmer
