A Stuffed Ham

Name: A Stuffed Ham
Yield: 8 servings
Ingredients: Boil the ham until you can remove the skin readily; stuffing made of stale bread-crumbs seasoned with butter, pepper, salt, and herbs

From Virginia Cookery-book, 1884

Serves 8

Can also be used to fill spaces left from slices.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 129. The excerpt below is the record exactly as published.

A Stuffed Ham. Boil the ham until you can remove the skin readily

Cook this with the app: pantry check, scaling, and the assistant.