Baked Ham
From The housewife's aid, 1950
Presented as published in 1950. 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
Nutrition per serving
961Calories
0 gProtein
247 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories961 kcal
Protein0 g
Carbohydrates247 g
Fiber0 g
Sugars247 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium123 mg
Potassium4836 mg
Calcium679 mg
Iron16 mg
Magnesium802 mg
Phosphorus103 mg
Zinc1 mg
Copper1.6 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 7. The excerpt below is the record exactly as published.
BAKED HAM Wash and trim old ham and place in roaster with enough water to cook, in which pour one cup molasses. After ham is thoroughly done take up, skin, spread top with apple jelly, stick whole cloves about one inch apart on top and sprinkle with grated bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.