Baked Ham

Ingredients

• a ham weighing six pounds
• wrap the ham in a piece of white paper
• securing it with white tape or string

Method

1. 1

   Soak the ham for twelve hours, scrub it, dry it, cover with a paste of flour and water, wrap in greased paper, and secure.

2. 2

   Bake in a moderately hot oven for five hours.

3. 3

   Remove paper and paste, trim, glaze, and scatter with brown crumbs.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 117. The excerpt below is the record exactly as published.

Baked Ham. Soak a ham weighing six pounds for twelve hours, or if thoroughly matured for twice as long, changing the water twice; then scrub it in warm water, dry it well, cover it en- tirely with a thick paste made with flour and water and wrap the ham up in a piece of white paper which has been well greased, securing it with white tape or string. Put it into a moderately hot oven and let it cook for five hours

Cook this with the app: pantry check, scaling, and the assistant.