Baked Ham (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 8
Time varies by size; allow 28 minutes per pound up to 12 pounds.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 677. The excerpt below is the record exactly as published.
a ham into plenty of cold water for some hours. If very hard and salt, twenty-four hours will be necessary ; for an ordinary York ham from eight to twelve hours is sufficient. Wash it after soaking in lukewarm water, trim it neatly, and cut away all the rusty smoked parts. Cover it with a coarse paste made of flour and water, and take care to leave no loophole thi-ough which the gravy can escape. Bake in a moderate oven. Itemove the paste and skin while the ham is still hot, cover it with rasp- ings, and brown it before the fire. Time, according to the size. A very small ham will require fully three hours, and a large one five. The rule is to allow twenty-eight minutes to every pound up to twelve pounds, and a quarter of an hour for every pound beyond it. Probable cost. Is. per pound. Ham, Baked (another way). — Soak and prepare the ham as in the last recipe. Put it in warm water for at least an hour, then lay it in a deep pie-dish, with a quarter of a pint of nicely-flavoured stock
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