Soak the ham overnight, put into the boiler skin side
down. Cover well with cold water. Boil a medium-sized
ham✪ Boil a Ham in Cider four hours, large ones require much longer. Take out,
trim nicely, skin, and turn the under side up. By a little
cutting the small bones at each end of the ham will come
out. Take a sharp narrow-bladed carving-knife, cut, fol-
lowing the bone closely ; run the knife around the bone and
it will come out without any trouble. Make a dressing of
rolled cracker or bread crumbs well seasoned with pepper,
a tea-spoonful of minced onion, just enough water to bind
the crumbs together. Put in the dressing and tie up the
ham closely. Take one dozen cloves, one dozen allspice,
62
The New Kentucky Home Cook Boole.
one dozen grains of black pepper, rub them well into the
fat on the sides and top; then rub one table-spoonful of
ground mustard well over it. Rolled cracker with a little
sugar mixed in it must be put all over the sides and top.
Bake at least one hour in a moderate oven, letting it brown
nicely. Or, make a batter of corn-meal and cover the sides
and top of the ham well with it. Bake four or five hours.
Take off the batter carefully, skin, trim, dress, and bake as
above directed. Mrs. L. C. Dtmmitt.
MRS. BLEDSOE'S PREMIUM HAM.
Take a ham that weighs sixteen pounds, wash very care-
fully, lay it in a boiler the skin side down. Cover with hot
water, adding two pounds of brown sugar✪ Mrs. Bledsoe's Premium Ham, the kind used in
making molasses. Boil rather slowly for five hours; take
out, skin, trim, dress, and bake to a light brown.
FRIED HAM WITH EGGS.
Slice the ham thin, and lay it in warm water for a few
moments, or longer if salty. Put into a hot skillet and fry
quickly. Take out the ham, break the eggs into a saucer✪ Fried Ham with Eggs,
slip them unbroken into the drippings, cook a moment or
two, and place on the ham in a well-heated dish.
BROILED HAM.
Cut the slices very thin✪ Broiled Ham, lay them in boiling water for fif-
teen minutes, wipe dry, roll with a rolling-pin, and cook
quickly in a hot skillet. Put it on a well-heated dish, and
pour melted butter, pepper, and salt over it. Serve at once.
DEVILED HAM.
Chop cold ham very fine, mix with one pint of the meat
half a cupful of melted butter, one table-spoonful of salad
oil, one table-spoonful of ground mustard, the yelk of one
egg✪ Deviled Ham well beaten, a little pepper. Mold for table, garnish
The Neiv Kentucky Home Cook 'Book.
63
with sliced lemon, or spread on bread sliced thin and but-
tered.
DRESSING FOR SANDWICHES.
Beat thoroughly the yelk of one egg, add half a tea-cup-
ful of vinegar ; boil until thick, then add half a tea-spoonful
of mixed mustard, half a tea-spoonful of celery-seed, sufficient
minced ham to make it thick enough to spread on thin slices
of buttered bread.
TURKEY DRESSED WITH OYSTERS. ✪ Turkey Dressed with Oysters
Page 29 · 9 recipe records on this page
Presented as published in 1884. 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
Soak the ham overnight, put into the boiler skin side down. Cover well with cold water. Boil a medium-sized ham four hours, large ones require much longer. Take out, trim nicely, skin, and turn the under side up. By a little cutting the small bones at each end of the ham will come out. Take a sharp narrow-bladed carving-knife, cut, following the bone closely ; run the knife around the bone and it will come out without any trouble. Make a dressing of rolled cracker or bread crumbs well seasoned with pepper, a tea-spoonful of minced onion, just enough water to bind the crumbs together. Put in the dressing and tie up the ham closely. Take one dozen cloves, one dozen allspice,
The New Kentucky Home Cook Book.
one dozen grains of black pepper, rub them well into the fat on the sides and top; then rub one table-spoonful of ground mustard well over it. Rolled cracker with a little sugar mixed in it must be put all over the sides and top. Bake at least one hour in a moderate oven, letting it brown nicely. Or, make a batter of corn-meal and cover the sides and top of the ham well with it. Bake four or five hours. Take off the batter carefully, skin, trim, dress, and bake as above directed. Mrs. L. C. Dimmitt.
MRS. BLEDSOE'S PREMIUM HAM.
Take a ham that weighs sixteen pounds, wash very carefully, lay it in a boiler the skin side down. Cover with hot water, adding two pounds of brown sugar, the kind used in making molasses. Boil rather slowly for five hours; take out, skin, trim, dress, and bake to a light brown.
FRIED HAM WITH EGGS.
Slice the ham thin, and lay it in warm water for a few moments, or longer if salty. Put into a hot skillet and fry quickly. Take out the ham, break the eggs into a saucer, slip them unbroken into the drippings, cook a moment or two, and place on the ham in a well-heated dish.
BROILED HAM.
Cut the slices very thin, lay them in boiling water for fifteen minutes, wipe dry, roll with a rolling-pin, and cook quickly in a hot skillet. Put it on a well-heated dish, and pour melted butter, pepper, and salt over it. Serve at once.
DEVILED HAM.
Chop cold ham very fine, mix with one pint of the meat half a cupful of melted butter, one table-spoonful of salad oil, one table-spoonful of ground mustard, the yelk of one egg well beaten, a little pepper. Mold for table, garnish
The New Kentucky Home Cook Book.
with sliced lemon, or spread on bread sliced thin and buttered.
DRESSING FOR SANDWICHES.
Beat thoroughly the yelk of one egg, add half a tea-cupful of vinegar ; boil until thick, then add half a tea-spoonful of mixed mustard, half a tea-spoonful of celery-seed, sufficient minced ham to make it thick enough to spread on thin slices of buttered bread.
TURKEY DRESSED WITH OYSTERS.
Records on this page
Boiled HamBoil a Ham in CiderBoned HamMrs. Bledsoe's Premium HamFried Ham with EggsBroiled HamDeviled HamDressing for SandwichesTurkey Dressed with Oysters