Hams, Easter (Maryland style)

Ingredients

• a ham
• a handful of parsley
• a small piece of stale bread
• plenty of black pepper
• about a half-pint of water

Method

1. 1

   Wash the ham, simmer in cold water until half done, then cool and skin.

2. 2

   Prepare stuffing with cabbage sprouts, parsley, stale bread, and black pepper.

3. 3

   Stuff gashes in the ham and bake until done, about an hour.

4. 4

   Sprinkle with sugar and cornmeal before baking, and add water to the drip-pan.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 297. The excerpt below is the record exactly as published.

a ham is expected to be kept for some days, however, this garnish should not be used, as it soon spoils. Ham, To Boil a. — This is ordinarily esteemed so simple a process that most housekeepers will regard a recipe superfluous ; but ham is often served underdone, and therefore salty, tough, and unpalatable. It is always best to wash a ham the evening before the day you wish to have it cooked, and let it soak in water all night. In the morning, cover it well with water and keep it slowly boiling until you are ready to dish up your dinner. You 265 Ham, Broiled PORK Hams, Easter may ascertain if it is sufficiently done by the readiness with which the bone on the under side may be removed. If it comes out easily, the ham is done. You may remove the outside skin, or not, as you choose. Some epicures think a ham ruined if either skinned or cut until perfectly cold, esteeming it desirable to retain all the juices. The prettiest way of serv- ing up ham is to take off the skin after being thoroughly boiled, to grate bread-crumbs thickly over the top, and brush the whole over with the yolks of eggs. Then put into the oven and brown nicely. If, dur- ing the process of boiling, it is found necessary to add more water, be sure that this is boiling, for cold water will inevitably render the meat tough. Cold boiled ham, cut into pieces about twice the size of an oyster, and dipped into batter, frying in a hot oven just long enough to cook the batter, makes a very good relish for tea. Allow for the batter two or three eggs to half a pint of milk, and flour sufficient to make it stiff enough ; if preferred, the pieces of ham can be dipped in the yolk and white of an egg beaten together until light, and then rolled in cracker finely pulver- ized. Another way : — Select a ham from 12 to IS lbs. in weight that has been well cured with saltpetre. Let it soak in cold water all night. In the morn- ing, put the ham into a large iron boiler, covering it well with fresh, cold water, and set it to cook on the back of the stove, where the heat will be steady but moderate. If the water should need replenishing, re- fill with hot water. When the meat leaves the bone easily, it is sufficiently done. The best way to serve a ham is to draw off the skin, brush the top of the ham with yolk of egg, sprin- kle thickly with finely rasped bread- crumbs or cracker-dust flavored with pepper. Put it in a baking-pan in the oven and let it brown. Serve in a large, flat meat -dish. Garnish with small sprigs of parsley. Ham, Broiled. — Slice the ham in pieces rather thicker than when to be eaten cold. Have a griddle heated thoroughly. Place these slices well peppered in it. Use enough of the fat of the ham to prevent burning and to supply gravy. Time to cook, five minutes. If liked, a little made mus- tard may be added Another way : — If the ham is too salt, cut into thin slices ; pour boiling water over them, letting it remain ten minutes ; wipe the ham a little, and place it on the gridiron. This takes out the salt. Ham that has been boiled broils nicer than the un- cooked meat. Ham Croquettes. — Chop i lb. of lean, cold boiled ham, mix with the yolks of two eggs, a spoonful of salt and powdered sage each, a salt-spoon- ful of pepper, lb. of stale bread- crumbs soaked in cold water until soft and then squeezed dry. Wet the hands in cold water, and make the mixture into small croquettes, dip in cracker- meal, seasoned with salt and pepper, and fry in boiling fat. When the croquettes are brown, take up carefully with a skimmer, lay on brown paper to drain, and serve very hot. Hams, Easter (Maryland style). — The ham is cut out of the bag, washed carefully, put into cold water, and allowed to gently simmer until it is about half done. When taken out, the ham is set aside until it is cool, and then skinned. The stuffing is prepared by taking a “ good parcel ” of cabbage sprouts, a handful of parsley, a small piece of stale bread, and chopping them all together with plenty of black pepper. Deep gashes are then made in the ham with a sharp knife, about an inch apart, from the hock down the whole length of the ham, and these gashes are tightly stuffed to the very bone with the greens. A wooden skewer is the best aid here. After that the ham is baked until done — an hour or so will probably be enough. In Ham and Eggs PORK Ham, Roast preparing for baking it is well to sprinkle the ham with a layer of sugar and a layer of corn meal, and it is wise also to put about a half-pint of water

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