Boned Ham

Ingredients

• a medium-sized ham
• one dozen cloves
• one dozen allspice
• one dozen grains of black pepper
• one tablespoonful of ground mustard
• rolled cracker or bread crumbs
• a teaspoonful of minced onion

Method

1. 1

   Soak the ham overnight, put into the boiler skin side down.

2. 2

   Cover well with cold water.

3. 3

   Boil for four hours.

4. 4

   Take out, trim nicely, skin, and turn the under side up.

5. 5

   Remove small bones.

6. 6

   Make a dressing of crumbs seasoned with pepper, onion, and just enough water to bind.

7. 7

   Put in the dressing and tie up the ham.

8. 8

   Rub spices and mustard into the fat, cover with crumbs, and bake for at least one hour.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 28. The excerpt below is the record exactly as published.

BONED HAM. Soak the ham overnight, put into the boiler skin side down. Cover well with cold water. Boil a medium-sized ham four hours, large ones require much longer. Take out, trim nicely, skin, and turn the under side up. By a little cutting the small bones at each end of the ham will come out. Take a sharp narrow-bladed carving-knife, cut, fol- lowing the bone closely ; run the knife around the bone and it will come out without any trouble. Make a dressing of rolled cracker or bread crumbs well seasoned with pepper, a tea-spoonful of minced onion, just enough water to bind the crumbs together. Put in the dressing and tie up the ham closely. Take one dozen cloves, one dozen allspice, 62 The New Kentucky Home Cook Boole. one dozen grains of black pepper, rub them well into the fat on the sides and top; then rub one table-spoonful of ground mustard well over it. Rolled cracker with a little sugar mixed in it must be put all over the sides and top. Bake at least one hour in a moderate oven, letting it brown nicely. Or, make a batter of corn-meal and cover the sides and top of the ham well with it. Bake four or five hours. Take off the batter carefully, skin, trim, dress, and bake as above directed. Mrs. L. C. Dtmmitt. MRS. BLEDSOE'S PREMIUM HAM. Take a ham that weighs sixteen pounds, wash very care- fully, lay it in a boiler the skin side down. Cover with hot water, adding two pounds of brown sugar, the kind used in making molasses. Boil rather slowly for five hours; take out, skin, trim, dress, and bake to a light brown. FRIED HAM WITH EGGS. Slice the ham thin, and lay it in warm water for a few moments, or longer if salty. Put into a hot skillet and fry quickly. Take out the ham, break the eggs into a saucer, slip them unbroken into the drippings, cook a moment or two, and place on the ham in a well-heated dish. BROILED HAM. Cut the slices very thin, lay them in boiling water for fif- teen minutes, wipe dry, roll with a rolling-pin, and cook quickly in a hot skillet. Put it on a well-heated dish, and pour melted butter, pepper, and salt over it. Serve at once. DEVILED HAM. Chop cold ham very fine, mix with one pint of the meat half a cupful of melted butter, one table-spoonful of salad oil, one table-spoonful of ground mustard

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