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Baked Ham
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 129. The excerpt below is the record exactly as published.
Baked Ham Baked Potatoes Brussels Sprouts Spiced Grapes Apple Salad Ice Cream with Kisses Coffee *Baked Ham—Soak ham over night then wash and scrape it. Put it into cold water; let it come to boiling point then simmer for 2 hours. Let the ham cool in the water; then remove and draw off the skin. Bake in moderate oven for 2 hours; baste it frequently; using 1 cup of sherry wine, 2 spoon- fuls at a time; then baste with melted Crisco. When done, cover with a paste made of browned flour and browned sugar moistened with sherry,
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