Boiled Ham

Ingredients

• Having soaked a well-cured ham
• boil it till perfectly tender, putting it on in warm water

Method

1. 1

   Soak the ham overnight, boil until tender, cool, remove the bone, press into shape, and return to boiling liquor until cold.

2. 2

   Cut and serve cold.

As published

This recipe was extracted from Buckeye cookery (1892), page 112. The excerpt below is the record exactly as published.

Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender, putting it on in warm water; take up in a wooden tray, let cool, remove bone carefully, press the ham again into shape, return to boiling liquor, remove pot from fire, and let the ham remain in it till cold. Cut across and serve e cold. — Miss L. L. Richmond. BorteD Ham. Pour boiling water over it and let stand until cool enough to wash, scrape clean (some have a coarse hair-brush on purpose for cleaning hams), put in a thoroughly cleansed boiler with cold water enougn to cover; bring to the boiling point and then place on back part of stove to simmer steadily for six or seven hours or till tender when. pierced with a fork (if the ham weighs twelve pounds); be care- ful to keep water at boiling point, and not to allow it to go much above it. Turn the ham once or twice in the water ; when done take up and put into a baking-pan to skin; dip the hands in cold water, take the skin between the fingers and peel as you would an orange; set in a moderate oven, placing the lean side of the ham downward, and if you like, sift ‘over pounded or rolled crackers ; i bake one hour. The baking brings out a great quantity of fat, Nig leaving the meat much more delicate, and in warm weather it will et keep in a dry, cool place a long time; if there is a tendency to mold, set it a little while into the oven again. Or, after the ham is boiled 202 md sprinkle sugar regular cake-icing, and peeled, cover with the white of a raw or fine bread-crumbs over ~it; or cover. place in the oven and brown; or, quar © onions, stick whole allspice and black pepper in the quartempwith a knife make slits in the outside of the ham in which put the onions, place in dripping- pan, lay parsley around, and bake till nicely browned. Or, after boiling and peeling, dust with sugar, and pass a hot knife over it until it forms a caramel glaze, and serve without baking. A. still nicer way is to glaze with strong meat jelly or any savory jelly at hand, boiled down rapidly (taking great care to prevent burning) | until it is like glue. Brush this jelly over the ham when cool, and it makes it an elegant dish. The nicest portion of a boiled ham

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