Ham Baked in Cider

Ingredients

• Clean ham nicely
• one-half teaspoon pepper
• one-half teaspoon cloves
• one-quarter teaspoon alspice
• cup of flour
• two quarts cider
• brush with beaten egg
• sprinkle with chopped parsley and bread crumbs

Method

1. 1

   Put ham in pan skin side down; sprinkle upper side with pepper, cloves, allspice, and onion juice.

2. 2

   In bottom of pan, put celery, bay leaves, and onion.

3. 3

   Mix flour with water to make paste and cover ham.

4. 4

   Pour cider into pan, bake in hot oven for three and a half hours, basting every fifteen minutes.

5. 5

   Remove crust, turn over, remove skin, brush with beaten egg, sprinkle with parsley and bread crumbs, and bake one hour.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 154. The excerpt below is the record exactly as published.

HAM BAKED IN CIDER. Mrs. G. W. Wood, 1023 South Olive street, Los An- geles—Clean ham nicely, put in pan skin side down; over upper side sprinkle one-half tea- spoon each of pepper, cloves and alspice and one-quarter teaspoon mace; sprinkle with onion juice. In bottom of pan put a sprig of celery, two bay leaves and slice of onion; put cup of flour in a bowl, add enough water to make paste, then cover ham with it to the skin portion. Pour into the pan two quarts cider, bake in hot oven three one-half hours, basting every fifteen minutes. When, cooked remove crust, turn over and remove skin; put in another pan with the fat uppermost, brush with beaten egg, sprinkle with chopped pars- ley and bread crumb

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