Boiled Ham
From Cooking and castle-building, 1880
Soak smoked ham overnight before boiling.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 45. The excerpt below is the record exactly as published.
sufficient water to cover it. After it begins to boil, 110 COOKING AND CASTLE-BUILDING. fifteen minutes to each pound it weighs is not too much time to give it for thorough boiUng. When removed from the water it should be allowed to cool before it is skinned. After skinning, place it in a pan, cover the outside thickly with white sugar, saturate with wine or vinegar
Cook this with the app: pantry check, scaling, and the assistant.