Champagne Ham

Ingredients

• 1 quart champagne or white wine
• 1 tablespoonful of brown sugar
• Prepare the ham as in foregoing recipe

Method

1. 1

   When done take it from the boiler, remove the skin, cut off all the black parts, and put it in a roasting pan with champagne or white wine; baste freely and roast the ham for 30 minutes; then brush over the top of ham with beaten egg and cover it 1/2 inch thick with fine bread crumbs which have been previously mixed with brown sugar.

2. 2

   Baste the top a little first, and after the crust has formed stop basting.

3. 3

   Roast for 30 minutes longer and serve with boiled vegetables.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 238. The excerpt below is the record exactly as published.

Champagne Ham. — Prepare the ham as in foregoing recipe ; when done take it from the boiler, remove the skin, cut off all the black parts, and put it in a roasting pan with 1 quart champagne or white wine; baste freely and roast the ham for Y^ hour; then brush over the top of ham with beaten egg and cover it V^ of an inch thick with fine bread crumbs which have been previously PORK. 865 mixed with 1 tablespoonf al of brown suga

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