Boiled Mutton Ham

Ingredients

• a mutton ham
• half a dozen turnips
• a head of cabbage

Method

1. 1

   Wash the mutton ham in cold water and soak overnight.

2. 2

   The next day, drain and boil in enough cold water to cover it, gently boiling for twenty minutes per pound.

3. 3

   Half an hour before done, add turnips or cabbage if desired.

4. 4

   Serve with boiled potatoes.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 182. The excerpt below is the record exactly as published.

A MUTTON HAM. Trim a good leg of mutton in the form of a ham, and let it hang for two days. Heat in a thick saucepan half a pound each of rock and table salt and brown sugar, and two ounces of 'powdered saltpetre. When all these ingredients are thoroughly warm, rub them well into the ham, and place it in a wooden or earthen vessel, and let it stand for four days, turning it every day. The fourth day, rub a handful of dry salt over the ham, and let it stand for two days longer ; then dry it, and hang it in a wood smoke for a week. BOILED MUTTON HAM. After the mutton ham has been prepared, as directed in' the recipe for smoking it, wash it in cold water, and soak it over night in enough cold water to cover it. The next day drain it, put it over the fire in enough cold water to cover it, let the water heat to the boiling-point, and then boil the ham gently twenty minutes to a pound. Half an hour be- fore the ham' is done, boil with it half a dozen turnips peeled, or a head of cabbage

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