Home › The Principles of Cookery › Ham, Flavouring A

Ham, Flavouring A

The flavour of a boiled ham is much better, as we have already said (see HAM, BOILED), when one or two carrots, turnips, onions, a little celery, and a bunch of sweet herbs are boiled in the water with it. There is no waste in this, as the liquid may afterwards be used for soup. The ham is also more succulent if it is left uncut until cold, and not taken out of the liquid for an hour after it comes off the fire. It must not, however, be left in until quite cold. Many persons soak it in vinegar and water, instead of water only, and think it is improved thereby.