Baked Ham
From The spirit of cookery, 1895
It retains gravy and flavor similar to boiling.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 57. The excerpt below is the record exactly as published.
A ham, properly soaked, as directed below, may be covered with a crust of paste
Cook this with the app: pantry check, scaling, and the assistant.