Baked Ham

Ingredients

• a lean ham, weighing from twelve to fourteen pounds
• cover with cold water or equal parts of water and sweet cider
• a dough made of flour and water
• sugar
• grated bread crumbs
• cloves
• sprays of parsley
• lemon cut in fancy shapes

Method

1. 1

   Soak ham overnight, drain, scrape, and trim.

2. 2

   Cover flesh side with dough, place in a pan skin side down, and bake until dough is dark brown.

3. 3

   Reduce heat and bake slowly for five hours.

4. 4

   Remove dough, turn ham, sprinkle with sugar, cover with crumbs, and bake for 20-30 minutes.

5. 5

   Decorate with cloves and serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 24. The excerpt below is the record exactly as published.

Baked Ham — Hot Horseradish Sauce Sweet Potato Croquettes — Spinach with Eggs Grape Fruit Salad Cheese Balls Rhubarb Tart — Cheese After Dinner Coffee 4 1. BAKED HAM Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim oflF all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes

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