Boiled Ham

Ingredients

• a piece of ham
• Maple syrup
• one cup of cracker crumbs
• half a cup of brown sugar
• a spoon of pepper
• a quarter of a teaspoon of tarragon

Method

1. 1

   Soak the ham in water overnight.

2. 2

   Wash it thoroughly, trim off the black edges, and boil in plenty of cold water for an hour and a half.

3. 3

   Skim and boil steadily, allowing twenty minutes per pound after boiling begins.

4. 4

   Remove from pot, skin carefully, and rub with a paste of Maple syrup and flour.

5. 5

   Bake until brown.

6. 6

   Alternatively, cool in liquor, trim, and spread with a mixture of cracker crumbs, brown sugar, salt, and pepper, moisten with butter, and bake until brown and crisp.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 20. The excerpt below is the record exactly as published.

BOILED HAM. Mrs. T. H. McMichael. Soak in water over night. Next morning wash with a coarse cloth or stiff brush, scrubbing thorough- ly, trim off the black end edges and scrape out the cracks, and put on to boil in plenty of cold water. The water should come slowly to the boiling point, should not boil for an hour and half, then quicken the fire a little, skim and boil steadily, allowing twenty minutes to the pound, after boiling begins. Remove it from the pot and skin carefully. Make a paste of Maple syrup and flour, rub over ham and bake till nice and brown. Stick cloves in fat. Or it may cool in liquor, then trim and skin, and spread with mixture of one cup of cracker crumbs and half a cup of brown sugar, salt and spoon of pepper. Moisten with butter and bake till brown and crisp. A quarter of a teaspoon of tarragon may be added to the cracker crumbs and sugar. A teaspoon of borax in the water in which the ham is washed helps to cleanse it. TO BOIL HAM. Mrs. Eliza Smith. Cover with water, boil twenty minutes to the pound When done, remove from stove, add one cup of sugar, let stand one hour in this liquor, then take ham out, place in a vessel of cold water, let it remain three hours, remove and trim. HAM LOAF. Using milk to moisten the bread crumbs, and two or three eggs with the chopped ham. May be made and baked like veal loaf. Slice thin when cold. BROILED HAM. Cut in slices. Soak for half an hour in boiling hot 46 MEATS water and broil over a clear fire. Butter, garnish with parsley and serve hot. HAM "YUM YUM." Cut a piece of ham

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