Braised Belfast Ham

Ingredients

• a smoked ham
• some vinegar
• two celery heads
• a carrot
• a turnip
• a large bunch of sweet herbs
• half a tablespoonful of sugar

Method

1. 1

   Soak the ham in cold water for 24 hours.

2. 2

   Boil in cold water, skim, add vinegar, celery, carrot, turnip, herbs, and sugar.

3. 3

   Simmer for three hours.

4. 4

   Remove rind, trim fat, bake for half an hour, basting with stock and gravy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 157. The excerpt below is the record exactly as published.

turnips, and greens — the former cut into neat pieces and the latter broken into branches. Serve with suet dumplings and potatoes boiled in their jackets. 389 BANQUETS OF THE NATIONS ■ Suet Dumplings. Take half a pound each of dried flour and minced beef kidney suet, a teaspoonful of salt, and a quarter teaspoon- ful of pepper ; mix all together. Make a well of the mix- ture, and put in a little water, and make a dough suffi- ciently firm so that it will not stick to the sides of the bowl. Break off pieces double the size of a large walnut, and roll round with the hands. Put them into boiling salted water, and boil steadily for three hours. A large one may be put in a cloth dipped in boiling water, and tied up, leaving room to swell. Braised Belfast Ham. Take a smoked ham and saw off the knuckle bone quite close, then soak it for twenty-four hours in cold water, scrape off the dirt and slime, and put it on in cold water to boil with plenty of fat in the water ; when boiling, skim carefully ; add some vinegar, two celery heads, a carrot and turnip, a large bunch of sweet herbs, and half a tablespoonful of sugar

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