Ham en Casserole
From Aunt Sammy's radio recipes, 1926
If the ham is very salty, soak it in buttermilk or sour milk before cooking.
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 16. The excerpt below is the record exactly as published.
Place a thick slice of ham in a good-sized baking dish. Add thinly sliced raw potatoes which have been sprinkled lightly with flour. Pour over them enough milk to cover. Bake slowly for about an hour and a half, or until the potatoes and ham are thoroughly cooked. Cover the baking dish for the first hour of the cooking. The salt and fat of the ham are sufficient to season the potatoes. If necessary, add a little hot milk from time to time during cooking. There should be enough liquid to form a tasty gravy around the ham and potatoes. Serve the ham and potatoes from the baking dish. If the ham is very salty, soak it, preferably in buttermilk or sour milk, before cooking it with the potatoes. The acid of sour milk seems to soften the ham and make it very tender when cooked. ORANGE GELATIN HAM EN CASSEROLE
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