Easy Tasty Ham is a wonderful stovetop recipe, full of flavor and gives you a tender, juicy ham everytime!
Have you ever eaten Ham that was dry or didn't have much flavour? Maybe you cooked ham that took ages and ages to cook, or was just pretty boring to taste?
Well, here, I show you an easy recipe, it doesn't take much effort at all, and you can guarantee there will be plenty of flavour and also very succulent and moist.
You can serve it as a dinner or use for salads, sandwiches etc, whatever you choose, you will love it I am sure!
Ingredients:
1 ham joint
6 whole cloves (the spice)
1 Star Anise (if you can get it)
½ Cinnamon Stick or ½ Tablespoon Cinnamon powder. (the stick is better for flavour)
Bunch Fresh basil, or tarragon, thyme etc
1 Stick celery roughly chopped
½ Orange
½ Apple
2 Pineapple rings
Juice from a can of pineapples
1 bay leaf
6 peppercorns
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Instructions:
1. Break the celery into half or less so it fits in the pan. Squeeze the orange juice into the pan and add the rest of the orange outer.
2. Put all the ingredients into the pan .
3. Add boiling water to the pan so it comes up 1 inch above the ham
4. Place the pan on a simmer, and cook for the time you calculated for the weight of your meat. Remember, 20 - 25 minutes for every 500 g / 1 pound of meat.
5. When the cook time is up, switch the heat off and leave the pan alone for 20 minutes. Then remove the meat and you will be able to carve it very neat and serve as you wish! Please enjoy!
Below I served the ham with some simple steamed vegetables and creamy mashed potato., and the pineapple rings that were in the broth!
- 1 ham joint
- 6 cloves whole the spice
- 1 Star Anise if you can get it
- ½ Tablespoon Cinnamon Stick or ½ Cinnamon powder. the stick is better for flavour
- Bunch Fresh basil or tarragon, thyme etc
- 1 Stick celery roughly chopped
- ½ Orange
- ½ Apple
- 2 Pineapple rings
- Juice from a can of pineapples
- 1 bay leaf
- 6 peppercorns
-
Break the celery into half or less so it fits in the pan. Squeeze the orange juice into the pan and add the rest of the orange outer.
-
Put all the ingredients into the pan .
-
Add boiling water to the pan so it comes up 1 inch above the ham
-
Place the pan on a simmer, and cook for the time you calculated for the weight of your meat. Remember, 20 - 25 minutes for every 500 g / 1 pound of meat.
-
When the cook time is up, switch the heat off and leave the pan alone for 20 minutes. Then remove the meat and you will be able to carve it very neat and serve as you wish! Please enjoy!
-
Below I served the ham with some simple steamed vegetables and creamy mashed potato., and the pineapple rings that were in the broth!
Please note the cook times will vary according to the size of ham joint you choose. Full cook times are stated in the instructions
Susan
says:Cooking it this way might help reduce the saltiness of some hams.
lovefoodies
says:Hi Susan, you, you are right. I love ham, but I’m not fond of the ones that are overly salty. What I tend to do for a few hours before , or overnight if it’s a big piece of ham, is soak it in plain cold water, then before I go to bed, replace the water with fresh, and then in the morning, change it again or cook as per the recipe. For small joints, I would suggest to soak for around 3 – 4 hrs, replacing the water in between, and large joints as I’ve described. Then once you have cooked the ham, it shouldn’t be salty at all, just a slight salty background taste. Hope this helps!
Wolfbuerger
says:Would this recipe be good with a ham shank, bone in?
lovefoodies
says:hi, yes! It would be even tastier! Allow the cook time to be around 18 – 20 minutes per pound of ham. It does cook a little quicker because of the bone, but as it is in a broth, it will continue cooking at the end through the bone. You can also save the broth and freeze it for other uses too. You will get great flavours from the bone!