Boiled Ham
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
The time given is for a ham weighing about twelve pounds; every pound over that will require fifteen minutes more.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 56. The excerpt below is the record exactly as published.
Boiled Ham. Wash the ham very clean, and put on with cold water to MEATS. 131 cover. Simmer gently five hours, and set the kettle aside for one or two hours. When nearly cold, take out the ham and draw off the skin. Cover with cracker crumbs and about three table -spoonfuls of sugar. Place in the oven, in a bak- ing-pan, for thirty or forty minutes. Many people stick cloves into the fat part of the ham, and use only a few crumbs. The time given is for a ham
Cook this with the app: pantry check, scaling, and the assistant.