Boiled Ham

Ingredients

• Put the ham in a bucket of tepid water
• water
• rub the ham with bread-crumbs and sugar
• sprinkle spots of black pepper; and in the center of each spot stick a whole clove

Method

1. 1

   Soak the ham in tepid water overnight.

2. 2

   In the morning, put it in cold water and simmer for 5 hours.

3. 3

   Let it cool in the water.

4. 4

   Remove the skin and rub with bread-crumbs and sugar, sprinkle with black pepper and cloves, then brown in the oven.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 24. The excerpt below is the record exactly as published.

Boiled ham — Serve champagne sauce, puree of spinach, horse- radish. Roast saddle of mutton — Serve red currant jelly, cranberry jelly, baked potatoes. 72 AROUND-THE-VVORLD COOK BOOK MEATS Boiled mutton — Serve parsley, caper sauce, carrots and tur- nips, leeks. Mutton cutlets — Serve mashed potatoes, bro^vn sauce, or tomato sauce, green peas, sorrel sauce, strips of truffle, gherkins, ham. Roast neck of mutton — Serve braised carrots. Grilled breast of mutton — Serve brown sauce, caper sauce, grilled tomatoes, grilled mushrooms. Roast loin of mutton — Serve brown sauce, caper sauce, piquante sauce, baked potatoes. Grilled mutton kidneys — Serve potato chips, maitre d 'hotel butter, grilled tomatoes. Stewed mutton kidneys — Serve croutons, grilled mushrooms. Roast beef — Serve horseradish sauce, Yorkshire pudding, to- matoes stuffed with mushrooms. Stewed fillet of beef — Serve macaroni, or spaghetti. Roast turkey — Serve cranberry jelly. Grilled steak or grilled fillet of beef — Serve maitre d 'hotel but- ter, fried potatoes, horseradish, grilled mushrooms, grilled tomatoes, fried onions, mushroom sauce, cham- pagne sauce. ROAST TURKEY WITH OYSTERS Turkey, 1 (10 pounds), Oysters, 1 pint, Bread-crumbs, 1 quart, Butter, 2 tablespoons, Salt, 1 teaspoon, 73 4 MEATS AROUND-THE- WORLD COOK BOOK Pepper, 1 teaspoon, Thyme, a pinch. Work the butter into the bread-crumbs. Add a teaspoon of salt, a teaspoon of pepper, and a pinch of thyme. Mix these well together and moisten with 2 tablespoons of the oys- ter liquor. Drain the oysters and stuff the turkey with alternate table- spoons of the bread-crumbs and of the oysters. Sew up the opening. Boil the oyster liquor and skim it; put it into the baking- pan hot, and frequently baste the turkey with it, while roast- ing. Eub the turkey with salt and pepper, and dredge with flour, before putting it into the oven. TURKEY STUFFING Two quarts of stuffing is generally needed for a good-sized turkey. The foundation is stale bread, finely crumbled. When the crusts are used they should be soaked in water un- til they are soft, and then squeezed as dry as possible. To this may be added a high seasoning, and at least half a cup- ful of melted butter, or other shortening. Additions may be made at will, of chopped celery, raw oysters, drained and quartered, raw sausage-meat, chopped raw veal, boiled chestnuts, chopped or rubbed through a sieve, chopped hard-boiled eggs, chopped parsley, and truffles. TURKEY DRESSING, NO. 1 Bread, 1/2 loaf, Milk, 2 cups. Pecans, or English walnuts, % cup, Butter, 2 tablespoons, 74 AROUND-THE-WORLD COOK BOOK MEATS Onion juice, 1 tablespoon, Celery, 1 stalk, Worcestershire, 1 tablespoon, Salt and pepper. Cut the crust from the bread, and soak the bread in the milk 1 hour. Use as much of the milk as the bread will take up. Melt the butter, and add it and the seasoning to the dressing. Chop the nuts and the celery, and mix the whole well togethei\ TURKEY DRESSING, NO. 2 GERMAN Baker's bread, y^ loaf, Milk, 2 cups, Butter, 1 tablespoon, Eggs, 2, Sugar, 1 tablespoon. Dried currants, 3 tablespoons, Sweet almonds, 12, cut fine. Citron, salt, pepper. Take half a loaf of baker's bread and remove the crust. Soak in a cup of milk. Squeeze the bread out, stir in stock, if you have it, also a tablespoon of butter, 2 or 3 eggs, 3 tablespoons of dried currants, about 2 dozen sweet almonds which have been pounded, or cut very fine, and also some finely cut citron. Season to taste with salt and pepper. CHESTNUT STUFFING FOR TURKEY Chestnuts, 1 pint, Stock, 1 cup, Fowl's liver, 1, Ham, 1 slice, 75 MEATS AROUND-THE- WORLD COOK BOOK Onion juice, 1 teaspoon, Bread-crumbs, 2 tablespoons. Butter, 1 tablespoon, Salt, 1 teaspoon. Eggs, 2 yolks, Grated lemon-peel, Cayenne and black pepper. Roast and blanch the chestnuts, boil for about 20 minutes in strong chicken or veal stock. Drain, and put through a vegetable press, or through a meat-chopper. Add to this, the boiled liver of the fowl, a slice of ham, both ground fine. Also add the onion juice, bread-crumbs and butter, a pinch of grated lemon-peel, the salt, a dash of Cayenne, and a salt- spoon of black pepper. Moisten all with the yolks of 2 eggs, and use as a stuffing. This is a delicious stuffing for turkeys, ducks, or chickens. BOILED HAM Put the ham in a bucket of tepid water, and let it stand all night. In the morning put it into a pot of cold water and allow it to come to a simmer — ^not boiling; and let it stew thus for 5 hours. When it has boiled until tender, take it from the fire, and let it cool in the water in which it has been boiled. Take off the skin, and rub the ham with bread-crumbs and sugar. At intervals sprinkle spots of black pepper; and in the center of each spot stick a whole clove

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