Ham Cooked in Wine

Ingredients

• an old ham
• plenty of water
• 1/2 cup of vinegar
• a bay leaf
• a few cloves
• 2 tablespoonfuls of 'Coleman's Mustard'
• the yolk of an egg
• 1/2 pint of sherry

Method

1. 1

   Soak the ham in water for 48 hours.

2. 2

   Weigh and simmer in cold water for the allotted time.

3. 3

   Halfway through, pour off water, refill with boiling water, vinegar, bay leaf, and cloves.

4. 4

   Let cool in the water, then remove skin.

5. 5

   Mix mustard with vinegar, spread over ham, brush with egg yolk, sprinkle with bread-crumbs and sugar, and insert cloves and raisins.

6. 6

   Make incisions and pour in sherry.

7. 7

   Bake for 0.5 hour, basting every 5 minutes.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 31. The excerpt below is the record exactly as published.

HAM COOKED IN WINE Mrs. Henry C. Btickner Scrub well and soak an old ham in plenty of water for 48 hours. Weigh ham and allow ^ hour for each pound, place in large ham boiler and fill with cold water; let simmer (not boil) gently the allotted time. When half the time is up, pour off the water; fill again with fresh boiling water, into which put ^ cup of vinegar, a bay leaf and a few cloves, and finish cooking. Let the ham remain in the water until cool. Then remove the skin. Mix 2 tablespoonfuls of "Coleman's Mustard" with vinegar, spread over the ham, brush with the yolk of an GgQ

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