Baked Ham
From La cuisine creole, 1885
Serve hot with vegetables or cold with savory jelly.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 25. The excerpt below is the record exactly as published.
BAKED HAM. Soak and clean your ham, boîl ît wîth onîons, cloves, parsley and sweet herbs untîl ît is nearly done, tljien let ît cool în îts own lîquor ; when cold, pull ofif the skîn and place the ham în the oven gâte, wîth a lîttle sugar and bread crumbs
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