Boiled Ham
From The blue ribbon cook book, 1904
Boil four to five hours.
Presented as published in 1904. 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
Nutrition per serving
1233Calories
11 gProtein
298 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1233 kcal
Protein11 g
Carbohydrates298 g
Fiber5.2 g
Sugars201 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium203 mg
Calcium70 mg
Iron6.2 mg
Magnesium45 mg
Phosphorus126 mg
Zinc1 mg
Copper0.3 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E1.1 mg
Vitamin K9.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.7 mg
Folate158 mcg
Choline25 mg
Caffeine0 mg
Water9.4 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 34. The excerpt below is the record exactly as published.
BOILED HAM. Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle, cover with cold water, heat to boiling point, and cook slowly until tender. Remove kettle from range and set aside, that ham may partially cool; then take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, and stick with cloves one half inch apart
Cook this with the app: pantry check, scaling, and the assistant.