Ham Baked in Cider

Ingredients

• the ham
• 6 whole cloves
• 6 allspice berries
• 1 small red pepper pod
• 1% quarts of sweet cider
• beaten egg
• equal parts of brown sugar
• equal parts of bread crumbs

Method

1. 1

   Scrape the ham and wash thoroughly.

2. 2

   Soak in cold water overnight.

3. 3

   Rinse and place in a kettle with fresh water to cover.

4. 4

   Bring to a boil, skimming off scum.

5. 5

   Add cloves, allspice, and red pepper.

6. 6

   Simmer until tender.

7. 7

   Cool in the liquor, then drain and trim.

8. 8

   Soak in cider for 8 hours.

9. 9

   Wipe dry, stick in cloves, brush with egg, and sprinkle with sugar and crumbs.

10. 10

    Bake in a slow oven until browned, basting with cider.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 64. The excerpt below is the record exactly as published.

Ham Baked in Cider Scrape the ham with the dull edge of a knife and wash thor- oughly in hot water, using a brush if one is available. Soak it in cold water overnight. Rinse carefully in the morning and place on the stove in a large kettle with sufficient fresh water to cover. Bring slowly to the boiling point, skimming off the scum as it appears. Then add 6 whole cloves, 6 allspice berries and 1 small red pepper pod. Simmer, but do not boil rapidly, until the ham is so tender that it may be pierced with a fork. Keep the ham covered with water all the time. When tender, remove the kettle from the stove and let the ham cool in the liquor. Then drain it and trim off the surplus fat, the skin and all uneven pieces. Pour 1% quarts of sweet cider over the ham and let it soak in this 8 hours or overnight. Wipe dry, stick in whole cloves to make a pattern, brush lightly with beaten egg and sprinkle generously with a mixture made by combining equal parts of brown sugar

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