Ham, Boiled and Baked

Ingredients

• A ham of the usual size, say eleven or twelve pounds
• sufficient water, — about a quart
• some stale rolls or loaf bread
• some black pepper
• a little of the water in which the bacon has been boiled

Method

1. 1

   Boil the ham for 2.5 to 4 hours depending on age.

2. 2

   Soak old ham in cold water for 5-6 hours before boiling.

3. 3

   After boiling, remove skin, bake with water, cover with crumbled bread mixed with flour and pepper, and moisten with bacon water until tender.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 9. The excerpt below is the record exactly as published.

HAM, BOILED AND BAKED. The length of time for boiling a ham de- pends upon the size and age of the ham. A (45) JANE HAMILTON'S RECIPES ham of the usual size, say eleven or twelve pounds, and one that is only three or four months old, requires to be boiled about four hours. One a year old or more is boiled in about two and a half hours. An old ham should always be soaked in cold water five or six hours before boiling. Skim off the froth that rises to the top of the pot. A baked ham should never be more than six months old. After washing it properly boil it until it is half done, then lift it out of the pot, take off the skin, and put it in the oven to bake with sufficient water, — about a quart. Take some stale rolls or loaf bread and crumble them; when the crumbs are put on, sprinkle the ham with flour and some black pepper ; moisten the bread with a little of the water in which the bacon has been boiled

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