Baked Ham

Ingredients

• a ham

Method

1. 1

   Soak the ham for an hour in clean water and wipe it dry.

2. 2

   Spread it all over with thin batter and put it into a deep dish with sticks under it to keep it out of the gravy.

3. 3

   When fully done and the batter is crusted on the flesh side, remove the skin and set it away to cool.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 7. The excerpt below is the record exactly as published.

a Ham very slowly, and, when done, skim and trim it. Make a dressing of bread crumbs, salt, pepper celery, parsley and summer savory, butter, and egg. Take a large sharp knife, and cut into the bone, and, as you take the knife out, put in as much dressing as is possible. Have a paste of flour and water ready, and spread it thick- ly over the ham ; bake in a slow oven. To be eaten cold. BOILED HAM. Boil until tender, then remove the skin; set in the oven for a half hour; cover thickly with cracker crumbs and season with pepper ; set back in the oven for another half hour. HAM CROQUETTES. Chop pieces of cold boiled ham just as fine as it Is pos- sible to chop them; mix with cold mashed potatoes, two egos, a little butter and cream ; form into balls, flour them, melt a little butter in a frying pan, and brown the balls. Serve hot. MUTTON STEW. Take some chops from loin of mutton, place them in a stew pan in alternate layers of sliced potatoes and chops ; add turnips and onions cut into pieces, pour in nearly a MEATS. 31 quart of cold water; cover stewpan closely, let it stew gently till vegetables are ready to mash, and greater part of gravy is absorbed ; then place in a dish ; serve hot. VEAL PIE. Take a shoulder of veal, cut it up and boil one hour, then add a quarter pound of butter, pepper and salt, cover the meat with biscuit-dough ; cover close and stew half an hour. BAKED PIGS HEAD. Let it be divided and thoroughly cleaned ; take out the brains, trim the snout and ears, bake it an hourand a half, FOm ie ccoet thoroughly ; blanch them, beat them up with an egg, pepper and salt, and some finely pounded sage, a small piece of butter ; brown them before the fire ; serve with the head. VEAL SAUSAGES. Take two pounds of lean veal, one pound of salt fat pork; chop as you would sausage meat, add salt, pepper, sage, and you will have delicious sausages. IRISH STEW. Take mutton chops, cover with water and let come to a boil, pour off and add more water. Take butter the size of an egg, two tablespoons flour, a cup of milk with salt and pepper to taste, also potatoes and an onion, Boil all till the potatoes are done, 32 ; DORA'S COOK BOOK. BAKED HAM

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