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Maryland Baked Ham
From The national course in home economics, 1917
Serves 1
Garnish before serving.
Presented as published in 1917. 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
698Calories
6 gProtein
132 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein5.6 g
Carbohydrates132 g
Fiber0 g
Sugars121 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium417 mg
Potassium669 mg
Calcium179 mg
Iron0.6 mg
Magnesium51 mg
Phosphorus88 mg
Zinc2.9 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin D0.2 mcg
Vitamin C10 mg
Vitamin A4.6 mcg
Vitamin E0.5 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.6 mg
Folate5.6 mcg
Choline31 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 99. The excerpt below is the record exactly as published.
HARYLAND BAKED HAM. Place a medium-sized ham in a pot and cover with sweet cider. Let it simmer gently for three and one-half hours. Skim frequently to remove the grease as it rises. When tender take out and remove the MEATS. IM rind; outline the fat on top into diamonds and in each diamond stick a clove; now rub over the top of the ham one-half of a cupful of maple sirup
Cook this with the app: pantry check, scaling, and the assistant.