Boiled Ham
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Serve with a brown sauce flavored with champagne.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.
Boiled Ham. If very salt, let it soak over night. Scrub well ; trim off the hard black part, cover with cold water, and let it simmer slowly, allowing half an hour to the pound. Take it from the fire ; let it remain in the water until nearly cold ; then peel off the skin and sprinkle sugar and grated breads or cracker crumbs^ over the top, and brown in the oven. Or boil until nearly tender ; remove the skin and bake two hours ; baste often with vinegar. Cover with crumbs, return to the oven, and brown. Or omit the crumbs and cover with a paste made with one teaspoon/id of brown Jlour and half a cup of brown sugar ^ moistened with a little port wine. Spread this over the ham, and brown in the oven. Serve with a brown sauce flavored with half a glass of champagne. Trim the knuckle with a paper ruffle. In carving, cut in very thin slices. Old hams are improved by adding a pint of vinegar and a table- spoonful of her
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