Boiled Ham

Ingredients

• the ham
• in cold water
• brown sugar
• whole cloves

Method

1. 1

   Soak ham overnight, boil in cold water, simmer gently for 15 minutes per pound.

2. 2

   After cooking, skin and sprinkle with brown sugar and cloves, then bake until brown.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 8. The excerpt below is the record exactly as published.

the ham all night after scrubbing it hard with a stiff brush kept for the purpose. Boil in a soup "digester" if possible, as such a vessel admits of cooking at a slow, even temperature. Start it in cold water, and after it comes to the boiling point put the kettle back where it will simmer gently. Fifteen minutes to a pound is the length of time usually given for the boiling, but an eight-pound ham really requires at least four hours of slow boiling to reach the perfection of tender- ness. When it is done either allow it to stand twenty-four hours in the water be- fore skinning it, or skin it as soon as it is cooked, sprinkle it over with brown sugar, stick into it a few whole cloves

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