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Baked Ham
From The new practical housekeeping, 1890
Serves 1
Ham is sometimes roasted plainly, dredging well with flour, bread-crumbs or cracker dust.
Presented as published in 1890. 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
427Calories
14 gProtein
78 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat5.7 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium800 mg
Potassium215 mg
Calcium209 mg
Iron5.2 mg
Magnesium50 mg
Phosphorus178 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 369. The excerpt below is the record exactly as published.
Baked Ham.— Put the ham in water at least twelve hours be- fore baking. Skimmed milk or milk and water is preferred by many to water for soaking hams. When ready to cook wipe the ham dry, trim away any rusty plaoes, and cover it with a coarse paste of flour and water to keep the gravy in, place in pan on trivet, gut in oven and bake from four to six ours, according to size, or allow fifteen minutes for each pound. When ready to serve take off paste and skin, cover with bread or cracker crumbs seasoned with salt and pepper
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