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BOILED BONELESS CENTER SECTION

This is our premium cut of country ham. It is very easy to boil and much easier to slice/carve than a bone-in country ham.

Scroll down for illustrated cooking instructions

Weigh the ham and place in vessel large enough to be covered with water. It is not necessary to soak the boneless center section before boiling.

Bring to a boil, (not a hard boil when   the water overflows the vessel).

Then turn the heat down to JUST SIMMER

Notice the lack of boiling bubbles.

Then cover with a lid. Let the ham simmer 15 minutes per pound.  DO NOT BOIL--just simmer--this is important.

A boneless center section weighting  6 lbs. would simmer for 1 hour and 30 minutes.

After cooking (simmering), remove  the vessel from the stove and allow ham to cool in water in which it was cooked.  The ham is cooked  (finished) when the water is cold enough for you to use your bare hands  to remove it from the water.

If you are not preparing a glaze, wrap the ham in  foil paper and place in refrigerator to cool before slicing.  It is better to cook the day before serving in order to chill for slicing.

Slice thin using a sharp knife. We recommend slices with a thickness of 1/8 to 1/4 of an inch. Serve the slices on a platter or cut the slices smaller and place in the middle of a split biscuit.

Country Ham and Biscuits

A Southern Tradition!