the Ham. When cooked, lift the saucepan away from
the fire, and leave the Ham in its cooking-liquor until
almost cold. Trim off the skin, brush the Ham over with
a paste-brush dipped in melted glaze, or strew finely-grated
Hams — continued.
and browned breadcrumbs over it. Fix a paper rill round
the knuckle; if preferred, the Ham can be ornamented by
piping over lard, coloured with cochineal or spinach-greening.
(8) Saw the knuckle off a small Westphalian Ham, taking
care not to splinter the bones ; trim it, and soak for twelve
hours in water, then boil it in plain water for four hours.
When done, drain, take off the rind, and put it in the oven
for a few minutes to dry the fat. When quite dry, glaze
it, pour a rich brown sauce over, and serve.
Boiled boned Ham. — Wash a Ham, put it in a saucepan, cover
it with cold water, and boil for four or five hours, according
to the size. Take the bone out, roll the Ham, and put it in
a basin with a heavy weight on the top. When cold, put it
on a dish, garnish with parsley, and serve.
Boiled Ham✪ Boiled Ham with Windsor Beans. — Boil and glaze a
Ham. Boil some small Windsor beans, putting a little salt
in the water. Mix a little veloute sauce with ^lb. of butter,
a little winter savory, and chopped parsley. Drain the
beans when tender, put them in the sauce, pour on to a
hot dish, put the Ham on them, with a paper ruffle on the
end, and serve (see Fig. 919).
Boiled Slices of Ham. — Melt -V wineglassful of red-
currant jelly in a saucepan, mix with it 1 teaspoonful of
liquefied butter and some small thin slices of Ham, season
with a little pepper, then turn it on to a hot dish, and
serve.
Braised Ham. — (1) Put a trimmed Ham into cold water, and
let it remain for two days ; then wrap it in a cloth, put in
a braising-pan, cover well with water, and simmer till done ;
drain, trim, and put it in another stewpan, with a bottle of
Madeira wine poured over ; place the cover on the stewpan,
and simmer for half-an-hour. Take out the Ham and glaze
it. Make a rice socle not quite as large as the Ham, put
on a dish, place the Ham on it, and garnish round the
socle with plain-boiled vegetables, such as carrots, onions,
cabbage-lettuces, and French beans. Decorate five silver
skewers with round discs of carrot and other vegetables,
stick them in the thick meat of the Ham, and serve with
Madeira sauce in a sauce-tureen.
(2) American.— Select a lean Ham, partly bone it, without
going to the first joint of the thin end, saw the shank-
bone, trim the meat, and soak the Ham in water for twelve
hours. Tie it in a cloth, put in a large saucepan, co.ver with
water, and boil for four hours with a few cloves, pepper-
corns, and sweet herbs, excepting bay-leaves. Take the Ham
out when cooked, drain it, peel off the rind, put the Ham in
a narrow braising-pan, pour a bottle of Madeira wine over✪ Braised Ham
it, put on the cover, and boil until reduced, being careful to
baste the Ham frequently. Drain, put it on a hot dish, mix
a little brown sauce with the cooking-stock, reduce it, then
add 2 table-spoonfuls of red-currant jelly. Strain the sauce
through a fine hair sieve over the Ham, and serve with
vegetables.
Page 43 · 3 recipe records on this page
Presented as published in 1892. 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
the Ham. When cooked, lift the saucepan away from
the fire, and leave the Ham in its cooking-liquor until almost cold. Trim off the skin, brush the Ham over with a paste-brush dipped in melted glaze, or strew finely-grated
Hams — continued.
and browned breadcrumbs over it. Fix a paper ruffle round the knuckle; if preferred, the Ham can be ornamented by piping over lard, coloured with cochineal or spinach-greening.
(8) Saw the knuckle off a small Westphalian Ham, taking care not to splinter the bones ; trim it, and soak for twelve hours in water, then boil it in plain water for four hours. When done, drain, take off the rind, and put it in the oven for a few minutes to dry the fat. When quite dry, glaze it, pour a rich brown sauce over, and serve.
Boiled boned Ham. — Wash a Ham, put it in a saucepan, cover it with cold water, and boil for four or five hours, according to the size. Take the bone out, roll the Ham, and put it in a basin with a heavy weight on the top. When cold, put it on a dish, garnish with parsley, and serve.
Boiled Ham with Windsor Beans. — Boil and glaze a Ham. Boil some small Windsor beans, putting a little salt in the water. Mix a little veloute sauce with ½lb. of butter, a little winter savory, and chopped parsley. Drain the beans when tender, put them in the sauce, pour on to a hot dish, put the Ham on them, with a paper ruffle on the end, and serve (see Fig. 919).
Boiled Slices of Ham. — Melt ½ wineglassful of redcurrant jelly in a saucepan, mix with it 1 teaspoonful of liquefied butter and some small thin slices of Ham, season with a little pepper, then turn it on to a hot dish, and serve.
Braised Ham. — (1) Put a trimmed Ham into cold water, and let it remain for two days ; then wrap it in a cloth, put in a braising-pan, cover well with water, and simmer till done ; drain, trim, and put it in another stewpan, with a bottle of Madeira wine poured over ; place the cover on the stewpan, and simmer for half-an-hour. Take out the Ham and glaze it. Make a rice socle not quite as large as the Ham, put on a dish, place the Ham on it, and garnish round the socle with plain-boiled vegetables, such as carrots, onions, cabbage-lettuces, and French beans. Decorate five silver skewers with round discs of carrot and other vegetables, stick them in the thick meat of the Ham, and serve with Madeira sauce in a sauce-tureen.
(2) American.— Select a lean Ham, partly bone it, without going to the first joint of the thin end, saw the shankbone, trim the meat, and soak the Ham in water for twelve hours. Tie it in a cloth, put in a large saucepan, cover with water, and boil for four hours with a few cloves, peppercorns, and sweet herbs, excepting bay-leaves. Take the Ham out when cooked, drain it, peel off the rind, put the Ham in a narrow braising-pan, pour a bottle of Madeira wine over it, put on the cover, and boil until reduced, being careful to baste the Ham frequently. Drain, put it on a hot dish, mix a little brown sauce with the cooking-stock, reduce it, then add 2 table-spoonfuls of red-currant jelly. Strain the sauce through a fine hair sieve over the Ham, and serve with vegetables.
Records on this page
Boiled HamBoiled Ham with Windsor BeansBraised Ham