Glazed Ham
From The housekeeper's companion, 1883
Currant jelly may be used instead of egg yolks.
Presented as published in 1883. 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
Nutrition per serving
550Calories
16 gProtein
94 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein16 g
Carbohydrates94 g
Fiber3 g
Sugars0.6 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.3 g
Cholesterol367 mg
Sodium35 mg
Potassium169 mg
Calcium70 mg
Iron6.3 mg
Magnesium29 mg
Phosphorus252 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E1.4 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.6 mg
Folate206 mcg
Choline301 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 98. The excerpt below is the record exactly as published.
Glazed Ham. — Beat the yolks of two eggs very light. Spread them all over your ham; then sift over fine cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.