Boiled Ham
From The home science cook book, 1902
After using the best portions of a ham for broiling and frying, the remainder may be boiled.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 60. The excerpt below is the record exactly as published.
Boiled Ham. Brush and clean a large ham in lukewarm water in Meats. 139 which a teaspoon of borax has been dissolved, and soak in cold water over night. In the morning shave off the hardened surface. Put it into a large kettle and cover with cold water. Let it heat slowly, and as it begins to boil remove the scum. Keep the kettle where it will barely bubble, and let it cook till tender; allow twenty minutes or more to the pound from the time simmering begins. If a fork will pierce through the thickest part and the skin will peel off easily, it is done. Let it remain in the liquor until cold. Then peel off the skin. Mix one cup of fine cracker crumbs, half a cup of brown sugar, one saltspoon of pepper, and one saltspoon of powdered tarragon, and moisten slightly with melted butter
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