Ham, Broiled

Ingredients

• one pound of ham

Method

1. 1

   Slice the ham thinly (no more than 1/8 inch thick).

2. 2

   Soak in hot water for 15 minutes, dry, and broil on a gridiron or toast on a fork.

3. 3

   Turn until crisp.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 678. The excerpt below is the record exactly as published.

Ham, Boiled (another way).— Prepare the ham as above. Put it into a saucepan, and with it a quart of beer, a pint of vinegar, and as much water as will just cover it. Carrots and sweet herbs must not be omitted. Caleulate the time which will be required to cook it according to the rule given in the last recipe, and let the ham be simmered two-thirds of the time, and baked in a moderate oven for the rest. It must be skinned and covered with bread- crumbs before it is put into the oven. Time, from three to five hours, according to size. Probable cost. Is. per pound. Ham, Braised (a la Fran^aise).— Trim, soak, and prepare the ham in the same way as for boiling. Wrap it in a eloth, and put it in a braising-pan with plenty of cold water, three or four gi-een onions, a sprig of parsley and thyme, and four cloves. Calculate the length of time which wiU be required to cook it (see Ham, Boiled), and, when it is d«)ne enough, drain it, and put it into the pan again, with a bottle of Madeira or sherry. Simmer gently for half an hour. Let it cool in the saucepan, and glaze the ham. Time, from three to five hours, according to its size. Probable cost. Is. per pound. Ham., Broiled. — Slices of ham for break- fast niay be either broiled on a gridiron, toasted, or fried. They are, we think, best when toasted on a fork. If broiled, the fii-e must be very clear. The ham should not be more than the eighth of an inch in thickness, and is better when soaked in hot water for a quarter of an hour, and then dried in a cloth before being cooked. Turn it as it gets crisp. Time, five or six minutes to broil. Sufficient, one pound for two persons. Probable cost. Is. 2d. per poimd. Ham, Burgundy, Mode of Pre- paring.— Soak and boil a ham as usual, but a trifle under the time generally allowed. Take it up, drain it, take off the skin, and trim it neatly. Put it into a deep baking-dish, the fat side uppermost, and pour over it some boiling sauce, made of a pint of good stock, three ounces of sugar, and a bottle of wine (Madeira is the kind generally preferred). Put the dish in a hot oven, until the gravy is considerably reduced, and the ham glazed to a bright brown colom-. Send good brown sauce and onion sauce to table with it. Time to boil, twenty minutes to the pound ; to bake, about half an hour. Probable cost of ham. Is. per pound. Ham, Choosing a. — In choosing a ham, look out for one ^vith a smooth skin, sweet smell, and with the flesh adlaering firmly to the bone. It is best to probe it with a sharp knife down the knuckle, and near the thigh-bone, and if, when the knife is withdrawn, the smeL. is fresh and savoury, and the blade clean, the ham is good; if the contrary is the case, it is bad. York hams are generally considered the best. Ham, Cured. — Do not let the pig be killed in either damp or frosty weather, and remember that if it is not fully twelve months old, the ham will not be good. Let the ham hang a day or two after it is cut up, sprinkle a httle salt ever it, and let it drain for anoth-er day. Eub over it very thoroughly a (quarter of a pound of saltpetre, two pounds of salt, and a pound of the very coarsest sugar. Lay it, rind downwards, in a dish, put the salt on the fleshy parts, baste it frequently with the brine which runs from it, and turn it every other day. It must remain for four weeks ; at the end <i)f that time drain it, and throw some bran over it. It is now ready to be either smoked or hung. If smoked, oak, green birch, or juniper, should be burnt under it ; pine sha\-ings would spoil the flavour. If it is to be hung, let it be in a cool place ; watch it carefully, and if any part should get rancid and yeUow, scrape it off, and rub the place with pepper, salt, and flour, mixed together in equal proportions. Three months should elapse before the ham is cut. If it is hung in a hot place, the ham will be hard and dry ; if in a very cold one, it vdll be a longer time before it is ready to cook. If hams, when hung, seem not likely to keep well, they should be put into the pickle again, and kept there till wanted, and used as soon as con- venient. If the brine should become slimy and disagreeable, it should be boiled, or, better still, a fresh pickle made. Probable cost of ham, Is. per pound. Ham, Cured (an easy way). — Take five ounces of salt, five ounces of basalt, an ounce and a half of black pepper, an ounce of salt- petre, and three-quarters of a pound of coarse sugar. Dry these ingredients before the fire, pound and mix them thoroughly, and rub the mixture well into the ham. Tarn and baste it every day for a month. Drain dry, and hang the ham in a cool, dry, airy place ; or, if conve- nient smoke it. Two or three hams can be cured in one tub, this proportion of pickling ingredients being put to each. The hams should change places every other day, from the top to the bottom. Probable cost of ham. Is. per pound. Sufficient for a ham weighing fourteen pounds. Ham, Cured (in the Yorkshire way). — Let the ham hang for twenty-four hours after the hog is cut up, sprinkle a handful of salt over it, and lay it on a board to drain. For a ham weighing fourteen or sixteen pounds, take j one pound of com

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