Boil a Ham in Cider
From The new Kentucky home cook book, 1884
Serves 10
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 28. The excerpt below is the record exactly as published.
BOIL A HAM IN CIDER. Soak the ham overnight, wash carefully, place in the boiler skin side down. Cover well with cold water and ci- der— one-third cider, two-thirds water; sharp cider is the best. Allow twenty minutes to the pound for cooking. When well cooked, dress as above directed, and bake. Mrs. L. C. Dimmitt. BONED HAM. Soak the ham overnight, put into the boiler skin side down. Cover well with cold water. Boil a medium-sized ham
Cook this with the app: pantry check, scaling, and the assistant.