Ham, Fresh, Stuffed and Roasted

Ingredients

• Have the bone entirely removed from a nice fresh ham of about 7 lbs.
• Wash one quart of red beans
• half a tablespoonful of salt
• one onion with one clove stuck in it
• two sprigs of parsley
• Sprinkle all over with one teaspoonful of salt
• one salt-spoonful of black pepper
• put it in a roast-pan, with two gills of stock

Method

1. 1

   Remove the bone from the ham, season, and prepare beans.

2. 2

   Stuff the ham with a mixture of beans and onions, stitch it closed, and roast in a pan with stock for 2.5 hours, basting every 20 minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 300. The excerpt below is the record exactly as published.

Ham, Fresh, Stuffed and Roasted. — Have the bone entirely removed from a nice fresh ham of about 7 lbs. ; make small incisions all over the skin on the top; rub inside one tea- spoonful of salt and one salt-spoon- ful of black pepper. Wash one quart of red beans and put them in two quarts of cold water, with half a table - spoonful of salt, one onion with one clove stuck in it, two sprigs of parsley. Boil one hour and a half, drain them, remove onion and pars- ley; take half of the beans and pass them through a strainer; keep the other half for further use. Chop two large onions, put them in a small saucepan, with one table - spoonful of butter ; cook three minutes, but do not brown them. Add them to the puree of beans, with two table- spoonfuls of finely chopped parsley and one salt-spoonful of black pep- per ; mix well. Stuff the ham with it, stitch the opening, and put a string all around it, to keep it in a nice shape. Sprinkle all over with one teaspoonful of salt and one salt- spoonful of black pepper ; put * it in a roast-pan, with two gills of stock

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