Americandinner

Glazed Ham

Name: Glazed Ham
Cuisine: American
Ingredients: a ham of about five pounds; a carrot; an onion; three bay-leaves; three cloves; one clove of garlic; six pepper-corns

From French dishes for American tables, 1886

Presented as published in 1886. 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

3477Calories

510 gProtein

35 gCarbs

132 gFat

Full nutrition (34 nutrients)

Calories3477 kcal

Protein510 g

Carbohydrates35 g

Fiber10 g

Sugars9.6 g

Total Fat132 g

Saturated Fat44 g

Monounsaturated Fat60 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol1179 mg

Sodium34563 mg

Potassium9018 mg

Calcium331 mg

Iron22 mg

Magnesium475 mg

Phosphorus5347 mg

Zinc47 mg

Copper2 mg

Manganese11 mg

Vitamin D16 mcg

Vitamin C16 mg

Vitamin A507 mcg

Vitamin E6.3 mg

Vitamin K34 mcg

Vitamin B612 mg

Vitamin B1220 mcg

Thiamin (B1)21 mg

Riboflavin (B2)5.2 mg

Niacin (B3)120 mg

Folate137 mcg

Choline1941 mg

Caffeine0 mg

Water1741 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 42. The excerpt below is the record exactly as published.

Glazed Ham. Trim a ham of about five pounds, cut the thigh-bone, and put it in cold water to soak, if old, twenty-four hours, during which time change the water twice ; if new, twelve hours will suffice. After soaking, wrap it up in a cloth and put it in a large pot, with enough water to cover it ; add a carrot, an onion, three bay-leaves, three cloves, one clove of garlic, six pepper-corns

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