Boiled Ham
From Blue Ribbon and Pure Gold cook book, 1905
Mustard, spiced vinegar, catsup or pickles are used as condiments.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 20. The excerpt below is the record exactly as published.
Boiled Ham—To boil a ham it must first be thoroughly washed and scraped in warm water containing a little baking soda; then rinse in cold water. Put it over the fire, skin side upward in the kettle, with water enough to completely cover it; let it simmer slowly 3 or 4 hours, according to size; if it cooks rapidly it will break in pieces. When done, take it from the kettle and remove the skins while hot, leaving on all the fat; stick cloves all over the fat part, and put it into the oven to brown a little, or sprinkle browned bread crumbs over the fat
Cook this with the app: pantry check, scaling, and the assistant.