Plain Boiled Ham
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 182. The excerpt below is the record exactly as published.
PLAIN BOILED HAM. Soak the ham over night in cold water, and then boil it in enough water to cover it, with a dried red pepper, or a teaspoonful each of whole cloves and peppercorns, boiling it twenty minutes to a pound ; after the ham is done, remove the skin, and serve it hot, or let it cool in the water in which it was boiled. Cooks usually put little spots of p.epper on the fat of the ham after skinning it. BAKED OR ROAST HAM. After a ham
Cook this with the app: pantry check, scaling, and the assistant.