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Kentucky Baked Ham
From The Blue grass cook book, 1904
Serves 12
Presented as published in 1904. 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
Nutrition per serving
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6 kcal
Protein0.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium8.2 mg
Potassium6.5 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2 mcg
Choline12 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 12 servings.
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.
KENTUCKY BAKED HAM E. D. P. Take a good magnolia ham 1 or 2 years old and let it soak 36 hours. Make a stiff dough of flour 99 THE BLUE GRASS COOK BOOK and water and envelop the ham and put in a bak- ing-pan. Add enough water to keep from stick^ ing. Baste frequently and cook till thoroughly done, or till the hock can be removed — 5 or 6 hours. When done, skin it and make an icing of brown sugar and yolk of 1 egg
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