How to Stuff a Ham
From Raleigh recipe book, 1925
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 14. The excerpt below is the record exactly as published.
HOW TO STUFF A HAM Scrape, wash and soak for 24 hours a North Carolina ham. Put it in water to more than cover and boil gently until well done. Remove from boiler and lay w^th skin side down. When almost cold, with a carving fork find out the direction of the bone. Cut with a sharp knife all along the bone, it can then be easily removed, leaving a clean hole, which must be filled with bread crumbs mixed with a little bro^vll sugar and black pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.