Boiled Ham

Ingredients

• the Ham
• about 3 table-spoonfuls of fine moist sugar
• cover with hot water
• a few vegetables, such as carrots, turnips, and onions
• two or three cloves
• a bunch of sweet herbs

Method

1. 1

   Wash the Ham, cover with hot water, simmer for five hours, then let it remain in water for one or two hours.

2. 2

   Skin it, sprinkle with breadcrumbs and sugar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 41. The excerpt below is the record exactly as published.

boiled Ham be served up, and but a little of it used, the space where the slices have been taken from may be filled with forcemeat, brushed over with beaten egg, sprinkled with breadcrumbs, and put into the oven till browned, the Ham being already sufficiently cooked. Boiled Ham. — (1) Wash the Ham, put it in a saucepan, and cover with hot water ; simmer gently for five hours, then move the saucepan on one side, and let the Ham remain in the water for one or two hours longer. When nearly cold, take it out, skin it, and sprinkle over baked breadcrumbs and about 3 table-spoonfuls of fine moist sugar. (2) Select a freshly-smoked York Ham, soak it in cold water for a few hours, scrape it, put it in a kettle or a large sauce- pan, cover with water, and put in a few vegetables, such as carrots, turnips, and onions, two or three cloves and pepper- corns, and a bunch of sweet herbs

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