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Glazed Ham
From The household (of the Detroit free press), 1886
Serves 2
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
437Calories
14 gProtein
76 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein14 g
Carbohydrates76 g
Fiber2.6 g
Sugars6.9 g
Total Fat7.9 g
Saturated Fat3.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol40 mg
Sodium246 mg
Potassium306 mg
Calcium210 mg
Iron4.2 mg
Magnesium38 mg
Phosphorus236 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate131 mcg
Choline75 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 440. The excerpt below is the record exactly as published.
GLAZED HAM. Soak and boil a ham twenty minutes to the pound, and let it get almost cold in the water ; skin it neatly and coat with a paste made of a cup of cracker crumbs, one of milk, two beaten eggs, and seasoned with pepper
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