Liquid Alternatives

• When you parboil a ham, you cover the ham with water, add spices and boil for 25 minutes before adding more water and boiling again. Nearly any type of flavorful liquid imparts flavor to the meat without the need for spices. Choose a liquid that complements the side dishes, such as beer if you're serving a hearty potato side dish. Apple juice gives the ham a slightly sweet taste that won't overwhelm the natural flavor of the meat. You can also use equal parts water and another cold liquid to keep the second liquid from masking the ham's natural taste.
  
  

Spice Substitutes

• Substitute your favorite spice for bay leaves, using the same amount called for in the original recipe. Thyme or rosemary both have a tasty flavor that seasons the ham without detracting from the natural flavor. Common myrtle is also useful as a bay leaf substitute. If you make seasoned side dishes, try using the same seasonings from those dishes when parboiling the ham. The seasonings will complement the meat and pull together the overall meal.
  
  

Bay Leaf Varieties

• In addition to the traditional bay leaves sold in supermarkets, you can also substitute exotic or different varieties of bay leaves in the recipe. The Mediterranean bay leaf is popular in parts of the Mediterranean and as it's used in soup recipes, it works nicely with the parboiling technique. California bay leaves and Indian bay leaves have a comparable flavor, but taste slightly different than regular or traditional bay leaves.
  
  

Considerations

• Parboiling recipes that call for bay leaves typically use a whole bay leaf. Once you remove the ham from the heat, you strain out or otherwise remove the bay leaf, which is slightly crunchy and has an odd texture. Using crushed bay leaves or powdered bay leaves is an alternative to using either fresh or dried whole leaves. Use ¼ tsp. crushed bay leaves for every whole bay leaf called for in the recipe.