Cooking,— kxv old ham should be put into cold water,
brought to the boil, and simmered for many hours.
When it is removed from the fire it should be allowed
to remain in the water till it is nearly cold. When the
ham is taken out of the water the skin must be removed
at once, and brown raspings (page 205) thickly and
evenly scattered over the ham. A new ham is best
cooked in a Warren's pot ; the steam should be turned on
for the first hour and then turned off. The skin must
be removed as soon as the ham is taken out of the pot.
It is impossible to give the exact time for cooking a
lO
ham, as much depends upon the ag*e and size, but
from six to eight hours of slow cookings is not too
long- for an old ham.
Hams are sometimes roasted or baked ; they should
then be well soaked or covered with a paste of flour
and water, made of the consistency of dough and
rolled out to a quarter of an inch in thickness.
When hams are glazed the glaze should be melted in
a small pot placed in a saucepan of boiling water ; it is
put on with a brush. When the glaze is cold it can be
ornamented with butter pipings ; the butter is squeezed
through a forcer, or if no forcer is at hand a piece of
stiff white paper may be used.
The water in which ham has been boiled may be used
to make pea soup, and the juices that come from ham
cooked in the Warren's pot are very useful for adding
to soups and enriching gravy.
Remains of ham may be used in the following
manner : —
Potted Ham.
Free the ham from gristle, and from the outside dis-
coloured part ; pass it twice through a mincing machine.
A small quantity of the fat may be used, but almost all
the ham should be lean. Pound well in a mortar. Add
two ounces of butter, or more if there is a large quantity
of ham, and cayenne, white pepper, and grated nutmeg
to taste. Press firmly into a pot, and cover with butter
that has been just allowed to melt.
Ham Toast.
Grated ham 2 tablespoonfuls.
Eggs 3
Milk 3 tablespoonfuls.
Cayenne pepper to taste. ^
Butter I oz.
Beat the eggs with the milk. Add the pepper and the
grated ham. Melt the butter in a small saucepan, pour
in the ham and egg mixture. Stir till quite thick. Pile
upon buttered toast and serve very hot.
The remains of ham can also be grated and mixed
with an omelet (page 157), or it may be used in making a
II
galantine (page 23), or a veal and ham pie (page 147), or
mixed with chicken or veal, as the addition of ham is
almost always an improvement to dishes made from
white meat.
Tongue.
A tongue should be in pickle for about three weeks.
If the time during which it is in pickle is too short, the
tong'ue will not be cured in the middle, and if it is kept
in pickle too long it will be hard and too salt. (For
recipes for curing hams and tongues see page 204.) ✪ Potted Ham
Home cookery
1898Page 2 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cooking,— kxv old ham should be put into cold water, brought to the boil, and simmered for many hours. When it is removed from the fire it should be allowed to remain in the water till it is nearly cold. When the ham is taken out of the water the skin must be removed at once, and brown raspings (page 205) thickly and evenly scattered over the ham. A new ham is best cooked in a Warren's pot ; the steam should be turned on for the first hour and then turned off. The skin must be removed as soon as the ham is taken out of the pot. It is impossible to give the exact time for cooking a
lO
ham, as much depends upon the age and size, but from six to eight hours of slow cookings is not too long- for an old ham.
Hams are sometimes roasted or baked ; they should then be well soaked or covered with a paste of flour and water, made of the consistency of dough and rolled out to a quarter of an inch in thickness.
When hams are glazed the glaze should be melted in a small pot placed in a saucepan of boiling water ; it is put on with a brush. When the glaze is cold it can be ornamented with butter pipings ; the butter is squeezed through a forcer, or if no forcer is at hand a piece of stiff white paper may be used.
The water in which ham has been boiled may be used to make pea soup, and the juices that come from ham cooked in the Warren's pot are very useful for adding to soups and enriching gravy.
Remains of ham may be used in the following manner : —
Potted Ham.
Free the ham from gristle, and from the outside discoloured part ; pass it twice through a mincing machine. A small quantity of the fat may be used, but almost all the ham should be lean. Pound well in a mortar. Add two ounces of butter, or more if there is a large quantity of ham, and cayenne, white pepper, and grated nutmeg to taste. Press firmly into a pot, and cover with butter that has been just allowed to melt.
Ham Toast.
Grated ham 2 tablespoonfuls.
Eggs 3
Milk 3 tablespoonfuls.
Cayenne pepper to taste. ^ Butter I oz.
Beat the eggs with the milk. Add the pepper and the grated ham. Melt the butter in a small saucepan, pour in the ham and egg mixture. Stir till quite thick. Pile upon buttered toast and serve very hot.
The remains of ham can also be grated and mixed with an omelet (page 157), or it may be used in making a
galantine (page 23), or a veal and ham pie (page 147), or mixed with chicken or veal, as the addition of ham is almost always an improvement to dishes made from white meat.
Tongue.
A tongue should be in pickle for about three weeks. If the time during which it is in pickle is too short, the tongue will not be cured in the middle, and if it is kept in pickle too long it will be hard and too salt. (For recipes for curing hams and tongues see page 204.)
Records on this page
Potted HamHam Toast