Boiled Roasted Virginia Ham a la New York

Ingredients

• Put the ham in water
• put in a pot with sufficient water to cover it
• put it in a roasting pan
• remove the skin from the ham
• with some Rhine wine, champagne, or sweet cider
• garnish with spinach timbales
• with potatoes and bordelaise sauce

Method

1. 1

   Put the ham in water and let soak for about twelve hours, then change the water.

2. 2

   Put in a pot with sufficient water to cover it and let it come to a boil; draw the pot aside, or if the fire is very hot, put something underneath that prevents the ham from boiling; let simmer slowly for eight hours.

3. 3

   Then take it from the pot, put it in a roasting pan, remove the skin from the ham and put in oven with some Rhine wine, champagne, or sweet cider.

4. 4

   Roast for about half an hour until it becomes golden brown on top.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 249. The excerpt below is the record exactly as published.

Boiled Roasted Virginia Ham a la New York Jambon de Virginie, bouilli et roti, a la New York Put the ham in water and let soak for about twelve hours, then change the water. Then put in a pot with sufficient water to cover it and let it come to a boil; draw the pot aside, or if the fire is very hot, put something underneath that preventsthe ham from boil¬ ing; let simmer slowly for eight hours. Then take it from the pot, put it in a roasting pan, remove the skin from the ham and put in oven with some Rhine wine, champagne, or sweet cider. Roast for about half an hour — until it becomes golden brown on top. This ham is served hot as an entree. Garnish with spinach tim¬ bales and serve with champagne sauce. It is also served as a joint with the garnishing of spinach and with potatoes and bordelaise sauce. Can also be served with the salad for luncheon or dinner, cold or hot. AMERICAN COOK BOOK Boiled Roasted Smoked Ham a la Barnegat Jambon fume, bouilli et roti, H la Barnegat Soak the ham from four to five hours; then put in a pot with water enough to cover and let simmer from three to four hours (according to size of the ham). When the little bone at the end of the ham is loose, it is done. When done, remove from the pot, put in a roasting pan, take off the skin, sprinkle with sugar, stick it with whole cloves all over, put in oven and roast it until it is golden brown (take care not to let it burn). Serve with cooked spinach or green cabbage all around and potatoes, as a roast for dinner, with French mustard. Boiled Ham ( Jambon bouilli ) a 1’ Allemande Select a nice young smoked ham that is well cured; put in water and boil from three to four hours, according to size; then transfer from the pot to a pan (if the ham is very fat, remove part of the fat on the top). Put in oven for a few minutes. Make a very thick velvety allemande sauce, flavored with sherry, and glaze the ham all over; decorate with some strips of Spanish pepper, brown Perigord sauce, etc. Arrange on a hot platter, garnish with spinach timbales

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