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~ How long does it take to boil precooked ham per pound? Package says 3 hours per 10lbs to bake ~

~ How long does it take to boil precooked ham per pound? Package says 3 hours per 10lbs to bake ~

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  1. The only reason to boil meat is to make stock or soup. The process ruins the taste and texture of the meat.

    However, if you had a whole Ham in the cryo, you could gently reheat in formerly-boiling water. Drop the ham into the pot and wait an hour with the heat off. The Ham is pre-cooked so it needs no cooking, just warming to serving temp.

    But really, why are you so devoted to boiling meat?

    1. Does anybody know how long it usually takes to boil or simmer meat per pound???

      2 Replies
      1. re: designparadise

        The thing is that you don't boil ham, you bake it, and you have the instructions from the package as 10 minutes per pound. Do you not have an oven?

        1. re: designparadise

          If you Google for a recipe for pot roast, you'll find how long it takes to simmer a piece of meat.

          But, as others have said, doing that with something pre-cooked would be a nonsense

        2. Why would you want to boil it? That's a sure way to ruin a good precooked ham.

          Follow the baking instructions.

          1. You're got a PRE-cooked ham, no need to simmer it first at all. Just score the fat, season, pop in the oven, glaze after it's heated through, depending on weight. 3 hours @ 325° for 10 lbs.should heat it through nicely.

            Unless you don't have an oven, as one poster pointed out.

            1. The OP has asked this same question about a ham and a turkey...for some reason the choice appears to be boiled or not cooked.

              1. I'm wondering if the original poster might have meant a cured ham like a Smithfield or some variation. The *preferred* method according to the bag that it comes in is to simmer the ham 25 minutes per pound at 190 degrees. That is what I've spent the last seven hours doing!

                2 Replies
                1. re: Clarkafella

                  The OP asked about boiling a turkey on another thread. I think they're serious about a pre-cooked ham.

                  1. re: Clarkafella

                    The baking instructions he cited were 10 mins. Per lb., which indicates that it's a fully cooked ham. Those country hams that need to be soaked and simmered for hours are a different and so worth the trouble. One of my favorite foods!

                  2. The OP has several threads like this, asking about atypical cooking methods or ingredient substitutions, but steadfastly refuses to answer questions about why one would want to do this. So it isn't clear whether he/she just mistakenly thinks this is the right way to reheat a cooked ham, or if there is a real reason to want to boil it (or a turkey). Without knowing that, it's hard to give a useful response, other than "Don't," because no one would normally want to do this and likely has no experience with it.

                    1. Maybe the OP is referring to a cottage roll or piece of corned beef.

                      Kind of senseless to me. Why ruin a beautiful thing?

                      1. Your question here and in the other threads you've posted suggest that you are new to cooking. Posters are scratching their heads trying to figure out what you're trying to accomplish, because taken all together the questions suggest someone who is not an experienced cook and/or doesn't care all that much about good food.

                        If you're going to the trouble of buying decent ham or decent turkey, and if you are entertaining people you care for, don't boil ham or turkey. Boiling for the most part will render the food inedible. Substititues like you ask for in other posts will not give you good results. Follow instructions on the package for your ham. Buy and use the ingredients called for in a recipe if you've never made the recipe before. Otherwise just call a caterer and your guests will be happier.

                        1. In another thread this poster mentions they don't have a proper oven, but they do have a toaster oven. Maybe someone can offer some ideas a stovetop method to "bake" the ham.

                          @designparadise - maybe you could slice the ham, wrap the slices in a couple layers of aluminum foil and heat in your toaster oven if it's large enough? Try not to take offense at the replies you've been receiving. Most of the folks here just want you to have the best possible result with the food you're cooking. It helps if they understand the reasoning behind your question. Hope you find a solution that works!

                          4 Replies
                          1. re: gmm

                            A different poster asked the question about steaming a turkey as they only had a toaster oven. I haven't seen this poster reference this problem, but it could be the reason for the question. If so, this would be a great solution.

                            1. re: Terrie H.

                              Doh! You're right Terrie, I was looking at that other post trying to make some sense out of all of this. Okay then, I give up.

                              I have a Costco spiral cut ham in the fridge, and I WILL be baking it tomorrow. Happy Holidays all!

                              1. re: gmm

                                Sure you don't want to boil it??? ;))

                                1. re: Terrie H.

                                  Oh no, I've got my mind made up. I am definitely baking my ham...boiling the rolls, and steaming the pies.


                          2. Lunchtime!! Simmered the ham. Another ham that was already baked last time per the instructions and in comparison --

                            Lessons Learnt:
                            * Poach and simmering any meat is delicious and a great way to cook good food! (not sure what the fuss was about)
                            * Pay more for pre-sliced deli meat next time -- preparation/storing/cleaning of whole/half meat far outweighs the extra cost of pre-sliced meat

                            P.S. Boiled a few slices afterward to see what in the world the commotion was about and it was a bit less tender but still great!! :)

                            9 Replies
                              1. re: Cathy

                                That word boiling gives me the willies when in the same sentence with meat. Simmering, well, that's another story...

                                As for the fussing, if the OP had mentioned early on that he/she only had access to a toaster oven, there may not have been any fuss at all.

                                1. re: bushwickgirl

                                  In looking at all of the posts by this new to CH person, all posts ask to do or buy something an alternate way, do not offer a reason why and then end up posting a self solution (never using anyone of the suggestions) saying it all worked out and still never explaining why they asked in the first place. (in the case of this post- asking how long to BOIL pre-cooked ham, per pound, twice, then saying the pre-cooked ham was simmered and turned out as good as one ham which was baked 'last time' and apparently in both cases the ham was being sliced to use as a deli meat; in which case cooked ham could have been sliced from cold)

                                  I don't want to play.

                                  1. re: Cathy

                                    Nah, me neither, I'm taking my ham and going home.

                                    Happy Holidays, all!

                                    1. re: Cathy

                                      I've been watching these posts myself and wondering... Thinking this is a bit of a wind up.

                                      1. re: Cathy

                                        Can anyone advise me on how to sear my eggs?

                                          1. re: bushwickgirl

                                            Happy Holiday to you, too, Bushy. :)

                                        1. re: Cathy

                                          I can't seem to figure out how to grill my spaghetti without losing half the noodles through the grate. Help, anyone?