Fresh Ham Stuffed and Roasted a la Wilhelm

Ingredients

• Select a fresh ham
• two pounds of the meat
• three cups grated bread
• one cup of milk to soak the bread in
• whites of three eggs
• pepper
• salt
• teaspoon of thyme
• some chopped parsley
• one grated onion

Method

1. 1

   Trim the ham, remove the bone, and make a pocket.

2. 2

   Grind part of the meat and mix with bread, milk, egg whites, seasoning, thyme, parsley, and onion.

3. 3

   Stuff the ham, close with a skewer, score the rind, and roast until well done.

4. 4

   Remove fat from the pan, thicken with cornstarch, flavor with sherry, and strain over the ham.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 248. The excerpt below is the record exactly as published.

Fresh Ham Stuffed and Roasted a la Wilhelm Jambon frais, farci et rdti, a la Wilhelm Select a fresh ham; trim well, nice and plump; remove the bone, leaving about four to five inches of it at the end for the paper frill; make a nice pocket; take out part of the meat inside, and grind it through the machine. Add to two pounds of the meat three cups grated bread, one cup of milk to soak the bread in, whites of three eggs, pepper and salt to taste, teaspoon of thyme, some chopped parsley, and one grated onion

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