Glazed Ham with Truffles
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
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 43. The excerpt below is the record exactly as published.
Glazed Ham with Truffles. Proceed as for glazed ham (Art. 258), except that instead of boiling five hours, boil four hours. Then take out a quart of its liquid and substitute a bottle of white wine
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