Glazed Ham
From The housekeeper's companion, 1883
Currant jelly can be used as an alternative to 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
109Calories
5 gProtein
1 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein5.4 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.2 g
Total Fat9 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium16 mg
Potassium37 mg
Calcium44 mg
Iron0.9 mg
Magnesium1.7 mg
Phosphorus133 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water18 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, and set in the oven to brown. Currant jelly may be used instead of yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.