Cold Baked Ham
From Cooking for profit, 1886
Serves 8
A well-prepared ham can be served hot or cold.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- a ham
- soak the ham in water 12 hours before cooking
- Boil it in the salt meat boiler from 2J to 3^ hours
Method
Scrape and shave off the outside of a ham and saw off the rank end of the knuckle bone.
Soak the ham in water for 12 hours before cooking.
Boil it in the salt meat boiler for 2.5 to 3 hours, then remove the rind, trim, and bake until brown and shining for about half an hour.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 9. The excerpt below is the record exactly as published.
Cold Baked Ham. Scrape and carefully shave off the outside of a ham and saw off the rank end of the knuckle bone. It is an im- provement to soak the ham in water 12 hours before cooking. Boil it in the salt meat boiler from 2J to 3^ hours, according to size. Take out, remove the rind, trim a little and bake it brown and shining — about -J hour
Cook this with the app: pantry check, scaling, and the assistant.