Boiled Ham

Ingredients

• If very salt or large, soak over night
• one large handful of bay
• one cupful of molasses
• one onion
• one tablespoonful of whole grains of black pepper
• one tablespoonful of whole cloves
• one tablespoonful of whole all-spice
• one-half cup of brown sugar
• one teaspoonful brown flour
• just enough port wine to make a paste

Method

1. 1

   Soak the ham overnight if very salty.

2. 2

   Scrape and wash it, then boil in cold water with bay leaves, molasses, onion, and spices in a muslin bag.

3. 3

   Simmer for 25 minutes per pound.

4. 4

   Let it cool in the water, then peel off the skin, dredge with brown sugar, and brown in the oven.

5. 5

   Serve with poached eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 48. The excerpt below is the record exactly as published.

BOILED HAM. If very salt or large, soak over night : next morning scrape and wash it well, and put it into a boiler and cover with cold water; now, add one large handful of bay, one cupful of molasses, one onion, one tablespoon- ful of whole grains of black pepper, one tablespoonful of whole cloves and one tablespoonful of whole all- spice; tie pepper, cloves and allspice in a muslin bag; simmer it gently ; allow twenty-five minutes for every pound, and, when done, set it off and let it get cold in the water it is boiled in ; then take it out, peel off the skin, dredge with brown sugar, and set in a. moderate oven until it browns. Or, you may take one-half cup of brown sugar, one teaspoonful brown flour, and wet with just enough port wine to make a paste

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