Boiled Ham
From Luncheons, breakfasts, simple dinners and carving, 1905
Following this method prevents dryness in cold ham.
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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 10. The excerpt below is the record exactly as published.
Boiled Ham — Soak your ham as for baking. Boil for four or five hours
Cook this with the app: pantry check, scaling, and the assistant.