Glazed Ham

Ingredients

• An egg
• salt
• melted butter
• a cup of powdered cracker
• a little cream

Method

1. 1

   After the ham is skinned and cold, brush all over with beaten egg; mix the cracker, salt and melted butter with cream enough to make a thick paste; spread it evenly over the ham and brown in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 38. The excerpt below is the record exactly as published.

saltspoonful of pounded allspice, i4 nutmeg, clarified butter, pepper. . Take some slices of co’d ham, cut them small, mixing the lean and fat in the above proportions ; proceed to pound the ham to a fine paste in a mortar; gradually add the seasoning, and take care that all the ingredients are well mixed, press the mixture into pots, cover with the clarified butter and keep it cool : 192, Ham (Baked)—Ingredients—Han, crust. Allow the ham to soak in water for twelve hours ; wipe it dry, and trim any rusty places underneath ; cover with a: com- mon crust, taking care that it is thick enough to keep the gravy in; have the oven at a moderate heat and bake for about four hours ; when done, take off crust and skin, cover with raspings, and garnish the knuckle with a paper frill. Very good. 193. To Glaze a Ham—lIngredients—An egg, salt, melted butter, a cup of powdered cracker, a little cream

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