Boiled Ham
From Luncheons, 1902
Can be garnished with cracker dust and sugar, or covered with butter.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 48. The excerpt below is the record exactly as published.
BOILED HAM Soak the ham overnight, with the rind side up. Thor- oughly wash and scrape off any bad parts. Put it in suffi- cient cold water to cover it well. Add a bunch of soup vege- tables and two bay-leaves. Boil it slowly, allowing twenty minutes to the pound
Cook this with the app: pantry check, scaling, and the assistant.