Boiled Ham

Ingredients

• a ham
• a bunch of sweet herbs
• two or three carrots
• a bay-leaf

Method

1. 1

   Soak ham in water, scrub, and place in a kettle with cold water and herbs.

2. 2

   Bring to a boil slowly, skim, and simmer until cooked.

3. 3

   Serve on a warm dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 677. The excerpt below is the record exactly as published.

a ham into plenty of cold water for some hours. If very hard and salt, twenty-four hours will be necessary ; for an ordinary York ham from eight to twelve hours is sufficient. Wash it after soaking in lukewarm water, trim it neatly, and cut away all the rusty smoked parts. Cover it with a coarse paste made of flour and water, and take care to leave no loophole thi-ough which the gravy can escape. Bake in a moderate oven. Itemove the paste and skin while the ham is still hot, cover it with rasp- ings, and brown it before the fire. Time, according to the size. A very small ham will require fully three hours, and a large one five. The rule is to allow twenty-eight minutes to every pound up to twelve pounds, and a quarter of an hour for every pound beyond it. Probable cost. Is. per pound. Ham, Baked (another way). — Soak and prepare the ham as in the last recipe. Put it in warm water for at least an hour, then lay it in a deep pie-dish, with a quarter of a pint of nicely-flavoured stock. Cover it with oiled paper, and afterwards place a good thick coarse crust over it, as in the case of a meat pie. Add a little more stock, if required. Bake in a moderate oven from three to five hours, ac- cording to size. The rule is to allow twenty- eight minutes to every pound up to twelve pounds, and a quarter of an hour for every pound beyond that weight. Probable cost, Is. per pound. Ham, Baked (German method). — Soak, wash, and cut off the skin and discoloured parts of a ham. Strew over it as evenly as possible a powder made by mixing together a table-spoon- ful of powdered sage, with a dozen pounded cloves, and a tea-spoonful of ground pepper. Cover it all over with a coarse paste at least an inch thick, and fasten it securely, to prevent the juice escaping. Bake in a moderate oven, and let the heat be sustained until the last. Take off the paste while the ham is still hot, and glaze or garnish as usual. Time, three to five hours, according to size. The rule is to allow twenty-eight minutes to eveiy pound up to twelve pounds, and a quarter of an hour for every pound beyond that weight. Probable cost. Is. per pound. Ham, Beef {see Beef Hams). Ham, Boiled. — Soak the ham in several waters. If ^•ery hard and salt, twenty-four hours or more will be required, if not, from eight to twelve hours will suffice. Lukewarm water will soften it more quickly than cold. Scrub it well, and scrape off the rusty, dis- coloured parts, but do not cut the skin if it can be avoided. Put it into the kettle with plenty of cold water. If a bunch of sweet herbs, two or thi-ee carrots, and a bay-leaf

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