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Roast Fresh Ham
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
324Calories
10 gProtein
63 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein10 g
Carbohydrates63 g
Fiber8 g
Sugars25 g
Total Fat6.6 g
Saturated Fat2.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol18 mg
Sodium9738 mg
Potassium532 mg
Calcium175 mg
Iron4.9 mg
Magnesium70 mg
Phosphorus122 mg
Zinc1.1 mg
Copper0.4 mg
Manganese6.4 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A7.2 mcg
Vitamin E0.7 mg
Vitamin K48 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate48 mcg
Choline5.3 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 127. The excerpt below is the record exactly as published.
ROAST FRESH HAM Wipe meat, leave rind on. Sprinkle surface of meat with salt and pepper. Rub with flour. Place on rack in open roasting pan, fat side up. Sear 15 minutes in hot oven (500° F.). Reduce temperature quickly to slow heat (300° F.), and cook 25 to 30 minutes per pound. If roast thermometer (p. 261) is used, it will register 185°.F. Remove rind, score fat covering in squares with sharp knife. Stick with cloves, sprinkle with brown sugar
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