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Maryland Baked Ham
From The Cook County cook book, 1912
Serves 1
Recipe contributed by Mrs. C. J. Jeffries.
Presented as published in 1912. 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
575Calories
6 gProtein
119 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein5.6 g
Carbohydrates119 g
Fiber0 g
Sugars108 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium408 mg
Potassium552 mg
Calcium170 mg
Iron0.5 mg
Magnesium44 mg
Phosphorus75 mg
Zinc2.9 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin D0.2 mcg
Vitamin C5.4 mg
Vitamin A2.4 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.5 mg
Folate3.4 mcg
Choline28 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 233. The excerpt below is the record exactly as published.
MARYLAND BAKED HAM.-^ovef a medium-sized ham with sweet cider. Let it simmer gently for 3^ hrs. Skim often to remove the grease. When tender take out and remove the rind; outline the fat on top into diamonds and in each stick a clove. Rub 5^2 cup of maple syrup over the top, place in the oven and bake slowly for 45 minutes
Cook this with the app: pantry check, scaling, and the assistant.