Boiled Ham à la Chamberlin

Ingredients

• the ham
• a gallon of vinegar, or a gallon of claret, or Burgundy, or Champagne

Method

1. 1

   Put the ham in a tub of cold water, fleshy part downward, skin part up, the night before boiling.

2. 2

   Next morning, put the ham in a large kettle or pot of cold water to boil.

3. 3

   Let the water get hot gradually and continue to cook the ham in a slow boil scarcely more than a simmer.

4. 4

   At the end of five hours, take the ham out, throw the water out of the pot, and fill it with fresh cold water.

5. 5

   Put the ham back immediately and let it simmer or boil slowly five hours more.

6. 6

   Then add the chosen liquid and simmer or boil for three hours more.

7. 7

   Take the ham off, skin it, and put it in a cool place.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 100. The excerpt below is the record exactly as published.

Boiled Ham à la Ohsmberlin Put the ham in a tub of cold water, fleshy part downward, skin part up, the night before boiling. Next morning put the ham in a large kettle or pot of cold water to boil. Let the water get hot gradually and continue to cook the ham in a slow boil scarcely more than a simmer. At the end of five hours take the ham out, throw the water out of the pot, and fili it with fresh cold water. Put the ham back immediately and let it simmer or boil slowly five hours more. Then add, according to the money you wish to spend, a gaUon of vinegar, or a gallon of claret, or Burgundy, or Champagne,

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