Old Colonial Easter Ham
From Colonial recipes, from old Virginia and Maryland manors, 1907
This ham was traditionally served for dinner on Easter Sunday in Colonial times.
Presented as published in 1907. 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 Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 22. The excerpt below is the record exactly as published.
a cup of sherry wine and put it in the oven until it is nicely baked and browned. OLD COLONIAL EASTER HAM . {Weldon) Prepare and boil the ham just the same as an " Old Maryland Baked Ham." After the skin is removed (after the ham has been boiled) cut a generous slice out of the center of the Ham and fill it in with old Maryland Filling (the same that you use to fill fowls with), then stick the ham full of cloves, sprinkle with black pepper, bread crumbs, and brown sugar
Cook this with the app: pantry check, scaling, and the assistant.