Fresh Ham, Stuffed

Ingredients

• Choose a leg of fresh pork of 6 or 7 pounds
• rub all over with salt
• rub all over with pepper
• add Ys pint boiling water
• mix Ys tablespoonful cornstarch
• with a little cold water

Method

1. 1

   Remove the bone from the pork leg and stuff it.

2. 2

   Sew up, score the skin, rub with salt and pepper.

3. 3

   Roast in a medium-hot oven until it begins to brown, then add boiling water, roasting and basting frequently for about 2.5 hours.

4. 4

   Before serving, lay on a warm dish, remove fat from gravy, mix cornstarch with cold water, add to gravy, stir over fire, and serve with the ham.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 226. The excerpt below is the record exactly as published.

Fresh Ham^ Stuffed.—- Choose a leg of fresh pork of 6 or 7 pounds in weight, remove the bone and stuff the leg with sausage forcemeat, bread filling, or apple dressing ; sew up, score the skin across in narrow strips about V4 inch apart, rub all over with salt and pepper. Place the ham in a roasting pan, and roast in a medium- hot oven till it begins to brown ; then add Vs pi^t boiling water, roasting and basting frequently till done, which will take about 2Yt hours. Shortly before serving lay the ham on a warm dish ; re- move the fat from gravy, mix Ys tablespoonf ul cornstarch with a little cold water

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