Corned Ham, Baked

Ingredients

• Choose a perfectly sweet corned ham
• enough cold water to cover it
• inclose the ham in a dough made of rye or wheat flour and water

Method

1. 1

   Soak the ham overnight in cold water.

2. 2

   Trim bruised portions, enclose in dough, and bake in a moderate oven for half an hour per pound.

3. 3

   Remove the paste and skin if desired, dust with crumbs, and brown in a hot oven.

4. 4

   Serve hot or cold with gravy.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 106. The excerpt below is the record exactly as published.

CORNED HAM, BAKED. Choose a perfectly sweet corned ham, testing it by running a sharp, thin knife-blade close to the bone, and making sure that the odor is pleasant ; let the ham stand over night in enough cold water to cover it ; in the morning trim off all bruised and torn portions, inclose the ham in a dough made of rye or wheat flour and water

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