Under no circumstances EVER boil hopped malt extract at all. not for any time whatsoever! They are not designed for that. Boil the water,Add half the bag of DME (if you use a 3lb bag like I do),& do your hop additions. 30 minutes or less are flavor additions,the last 5 minutes or so for aroma. I do all my ales this way,since the LME cans I use have bittering only. After hop additions are done,add remaining DME,then the LME can. Stir till no more LME can be scraped off the bottom of the kettle. Cover & let steep 15 minutes while you sanitize the fermenter,get out the ice bag,etc.
Then chill it down to pitch temp as quickly as possible. The faster it chills,the more proteins settle out,& the less chill haze you get later.
Everything works if ya let it-Roady(meatloaf)