A delicious boiled ham recipe that falls apart and melts in your mouth. This recipe is perfect for special occasions like Easter, Thanksgiving or Christmas dinner or anytime you are feeding a crowd of guests because its easy, doesn’t require a lot of your attention, and it works every time!
Boiled ham is our families favorite way to eat ham. One because it tastes damn good, but also because its as easy as filling a pot with water, adding some seasonings, a few vegetables and walking away.
The simplicity makes it an awesome dish to feed a crowd of people, and the taste makes it the perfect choice for special occasions.
Boiled ham dinner with scalloped potatoes is one of Kevin’s favorite meals so I like to make it for him once in a while, but I usually do this when we are having guests as well, just because its so good, everyone loves it, and its such an easy meal!
I also get a ton of leftovers when I am boiling a ham so it makes lunches easy and delicious for Kevin and I over the next few days. I usually pick a big ass ham regardless of how many people were having over just to make sure I have leftovers.
A meal that’s easy for entertaining but also makes my life easier during the week as well is a win win!
What cut should you buy when boiling a ham?
You can use a couple of different cuts, but the main thing you want is to boil a ham with the bone in. A picnic shoulder, country ham, or any dry-cured bone in cuts will work.
You can also use a fresh ham, but you don’t see those very often. I think they would work really well actually and you would use the exact same method.
How long do you boil a ham?
A boiled ham should take about 20 mins per pound. Start with this calculation, but then you can check the ham every once in a while. If the meat starts separating from the bone really easy, that’s a good indication that it’s done. You can also check the internal temperature with a thermometer. If the meat in the middle reaches 155 degrees fahrenheit then its probably done.
If you use the temperature method, make sure to wiggle the bones a bit too so you can make sure it’s really tender before you take it out.
This boiled ham recipe always comes out so dang juicy and tender when its done. It pretty much just falls apart. You don’t need any fancy sauce to go with this and we often eat it with plain old mustard, but honey mustard, or apple sauce or apple compote would be yummy too.
I always make this boiled ham recipe with water because broth can get too salty, but you can use any liquid you choose. I like it sometimes with Apple Juice or Apple Cider. You could use Orange Juice… Or a mix… Whatever you feel like.
Side Note about the Ham for this Boiled Ham:
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Don’t forget to save the bone. Once you get the meat off, throw it in a freezer bag and into the freezer. Then later on, make split pea soup or some other ham soup with it. It will make your soup so much better than ordinary broth!
What to serve for your boiled ham dinner:
- easy celeriac soup – the absolute perfect soup to have with a boiled ham dinner. As an starter or just served with the ham itself.
- scalloped potatoes – a “must have with ham” in our family
- our favorite layered salad – a staple on all our holiday dinner tables
- broccoli salad recipe – sooo good and even non broccoli lovers will like it
- grilled caesar salad – unique and delicious salad option. Great for company!
Tools to make boiling a ham even easier
- Kick Ass Stock Pot – this monster stock pot is awesome quality and will end up being your go-to for these boiled hams as well as soups
- Slightly Smaller Enameled Stock Pot – a little smaller, but way prettier and cheaper. Will do the trick nicely!
- Tongs – a necessity for getting your boiled ham out of the pot
If you’ve tried this boiled ham recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
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Fall Apart Boiled Ham
A delicious boiled ham recipe that falls apart and melts in your mouth. Perfect for special occasions and feeding a crowd of guests!
Ingredients
- 4 lbs bone in shoulder ham or bigger if you can fit it in your pot
- 2 large onions cut into quarters
- 3 sticks celery chopped in quarters
- 2 large apples cut in quarters
- 5 - 8 cloves garlic smashed but not peeled
- 2 bay leaves
- a few peppercorns
- 1 tbsp salt
Instructions
Rinse the ham well and put it in a big pot. Big enough so that all or at least most of it can be covered by the liquid. Throw in all the other ingredients into the pot and fill with the liquid until the ham is covered or almost covered. Water or whatever liquid you choose.
Bring it to a boil and then lower the heat so its simmering. Let it simmer for 3 - 4 hours or till you cant stand to smell the goodness anymore. A good rule of thumb is 20 mins per lb.
Pull the Ham out of the pot, pull it apart, cut the fat and skin off and slice or pull it into pieces.
- Serve it up and watch the ham melt in your mouth! So good!
I bought a 6 lb already smoked shoulder cut. Is that the right ham to use? Cooked?
Yup, a smoked shoulder will work. It should have the bone in.
Can you do this to already cooked ham to get meat off bone and tender for a casserole?
Ya absolutely.
Try it with cabbage mixed with onion. Delish.
I always do a boiled picnic shoulder, this year for convenience sake i want to boil it day before. I have been told to warm it up the following day by wrapping it in tin foil and place in slow cooker. Do I add liquid. Does this sound like a good way to warm it up.
To be honest, I would just put it in a covered roaster and bake it in the oven at say 250 degrees and yes, I would add some liquid to the roaster. You could do the slowcooker too I guess, but it would take way longer. I might be worried about it drying out some too though, so you could make a glaze for it before you put it in the oven or slow cooker.
After reviewing a dozen or more articles on this subject, yours was the most informative. Thank you so much for the excellent information and recipe. My search is over!
Wonderful. Thank you for your comment! We hope you love the ham.
I am going to try your recipe tomorrow, and I have one question: Do you cover the stockpot while ham is simmering?
Yes, cover the pot if you can. Sometimes my ham is too big and it sticks out the side. Thats ok too, but if you can cover most of the pot at least its good. Otherwise you will loose too much liquid and have to keep adding some. Let us know how it turns out!
Thanks for a wonderfully delicious and easy recipe!
Very glad to hear you enjoyed it!
will this work for a boneless ham?
Hi Rachel, I actually dont know, Ive never tried it. I think that it might not just because the bone and fat is what keeps it really tender and boneless ham tends to be much much leaner. Although Im really not sure so if you try it, please let us know how it turned out!
Your recipe for boiled ham sounds wonderful! I am wondering whether the left-over broth should be saved as a basis for Senate Bean soup, or if it would be unsuitable for the soup or other dishes. Thank you for any comment you could give me.
Charlotte
Hi Charlotte, good question! I actually never have, but I don’t see why you couldn’t use it. You would just need to strain it and remove the fat. Either way, make sure to save the bone from the ham to boil again later for soup too!