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Baked Ham
From Cookery for every household, 1914
Serves 10
If only a half ham is being baked, the preliminary boiling may be dispensed with.
Presented as published in 1914. 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
287Calories
8 gProtein
53 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein8 g
Carbohydrates53 g
Fiber0 g
Sugars0 g
Total Fat5 g
Saturated Fat1.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Cholesterol5.2 mg
Sodium39 mg
Potassium102 mg
Calcium13 mg
Iron3.8 mg
Magnesium19 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate109 mcg
Choline6.8 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 394. The excerpt below is the record exactly as published.
Baked Ham Prepare the ham and soak it as for boiling. Then saw oS the knuckle bone, and if the ham is large boil it for 1 hour according to directions given in last recipe. Meanwhile prepare a plain aste made with flour and water. About 1J lbs. our will be required for a medium-sized ham, and roll it out on a pastry board. Drain the ham well from the water, dry it, and wrap it up in the paste, covering it well. Then place it on a roasting tin with three or four table-spoonfuls of dripping
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