Devilled Ham
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
Method
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 28. The excerpt below is the record exactly as published.
mus- tard, and with parsley around the sides. Broiled Ham. — Cut in slices, soak well in scalding water, wipe dry, and lay in cold water for five minutes. Wipe again, and broil over a clear fire. Pepper before serv- ing. To fry ham, prepare as for broiling, and cook in a hot frying-pan, turning often. Serve with or without the gravy. Baked Ham. — Boil a ten pound ham in water enough to cover, to this add two pounds of brown sugar. Boil three hours, then skim. Mix a tablespoonful of dry mus- tard and one of sugar, sprinkle over the fat side , and bake from three quarters to one hour. Devilled Ham. — Take cold roast hamj chop fine ; make a drCvSsing of pepper, mus- tard, and vinegar
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