Boiled Ham

Ingredients

• one-half teacupful of molasses
• A ham weighing twelve pounds
• two heads of celery
• two or three turnips
• same of onions
• a handful of sweet herbs

Method

1. 1

   Clean the ham with a coarse brush, cover with cold water, add molasses, and simmer slowly.

2. 2

   Boil for five hours.

3. 3

   After boiling, remove the skin, rub with an egg, strew with bread crumbs, baste with butter, and bake until light brown.

4. 4

   Soak in vinegar and water before boiling for better flavor.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 25. The excerpt below is the record exactly as published.

BOILED HAM. Have a coarse hand brush for cleaning hams, as it is impossi- ble to get them clean by simply washing them. Cover with cold water, add one-half teacupful of molasses, and simmer slowly. A ham weighing twelve pounds, will require five hours boiling. After it is boiled, take off the skin and rub it all over with an egg, then strew bread crumbs over it; baste with butter, and set it in the oven until it is baked a light brown. A ham has an excellent flavor if boiled as follows : Before cooking, soak in vinegar and water, then boil in water with two heads of celery, two or three turnips, same of onions (if wished), and a handful of sweet herbs

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