Boiled Ham Recipe

Optional quick dry brine (only for fresh/unbrined ham)

If your ham is raw and not already cured/smoked, prepare a quick dry brine: in a bowl combine 1 cup kosher salt, 1 cup brown sugar, and 1 tbs crushed black pepper. Rub the mixture all over the ham, place it on a tray, cover, and refrigerate for 12–24 hours. Rinse thoroughly and pat dry before cooking. If your ham is already cured or smoked, skip this step.

Remove the ham from its packaging and pat dry with paper towels. If there is a thick rind, trim to about 1/4 inch of fat/fleece remaining; score the fat in a diamond pattern about 1/2 inch deep to help the flavors penetrate and to hold glaze later.

Stud the ham (optional): if you plan to use whole cloves for presentation/flavor, press the cloves into the intersections of the diamond cuts or spaced evenly across the fat.

Select a stockpot or Dutch oven large enough to hold the ham comfortably with at least 2 inches of clearance above. Place the ham in the pot, bone side down if applicable.

Pour in cold water to cover the ham by about 1 inch or up to the shoulder—approximately 5–6 liters for a 5 kg ham. Add 250 ml dry white wine if using.

Add the aromatics: halved onion, chopped carrots, chopped celery, crushed garlic cloves, 2 tablespoons whole black peppercorns, 4 bay leaves, and 4–6 sprigs of fresh thyme.

Bring the liquid to a gentle simmer over medium heat. Do not boil vigorously—maintain small, steady bubbles. Skimming foam or impurities from the surface with a spoon will yield a clearer broth.

Reduce heat so the liquid is barely simmering. Cover the pot and poach the ham using a general rule of 18–20 minutes per pound (40–44 minutes per kilogram). For a 5 kg ham, poach approximately 3 hours and 20 minutes to 3 hours and 40 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 60–65°C for a pre-cooked/smoked ham to reheat safely, or 68–71°C if you brined/cooked a raw ham to fully cook through.

About halfway through cooking, baste the ham by ladling some of the hot poaching liquid over the top to keep it moist. If liquid level drops below the ham, add boiling water to maintain coverage.

When the ham reaches the target temperature, carefully remove it from the liquid using tongs and a slotted spoon or a sturdy rack. Transfer to a roasting pan or sheet lined with foil. Reserve 2 cups of the poaching liquid for thinning the glaze or making an au jus if desired.

Preheat your oven to 200°C (400°F) for glazing. While the oven warms, combine 1 cup brown sugar, 3 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 50 ml orange juice, and 1 teaspoon ground cinnamon in a small saucepan. Heat gently over low heat, stirring until the sugar dissolves and the mixture is glossy and slightly thickened, about 5 minutes. If the glaze is too thick, whisk in 2–4 tablespoons of the reserved poaching liquid to reach a brushable consistency.

Brush a generous layer of glaze over the ham, making sure it gets into the scored lines. If you studded the ham with cloves earlier, brush around them to help them stay in place.

Place the ham in the preheated oven for 10–15 minutes, watching closely, until the glaze is bubbling and caramelized but not burnt. For a deeper glaze, baste once more and return to the oven for an additional 5–10 minutes.

Remove the ham from the oven and let it rest for 15–20 minutes to allow juices to redistribute and the glaze to set. Tent loosely with foil during resting if desired.

Slice the ham against the grain into 1/4-inch to 1/2-inch slices and serve warm. Use reserved poaching liquid (skimmed of fat) reduced to make a light sauce, or serve plain.