Roast Ham

Ingredients

• a ham
• two gallons of water
• one pint of vinegar
• two quarts of flour
• a generous pint of water

Method

1. 1

   Wash and soak the ham for 24 hours in water and vinegar.

2. 2

   Make a dough with flour and water, cover the ham, and bake in a moderate oven for six hours.

3. 3

   Remove paste and skin, sprinkle with crumbs, and return to the oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 150. The excerpt below is the record exactly as published.

Roast Ham, Stuffed. Wash a large ham, and soak it for forty-eight hours in water enough to cover it. In the morning place it on a tin sheet in a large dripping-pan. Cover the entire ham with a dough made of two quarts of flour and a generous pint and a half of water, and bake slowly for five hours. Make a dressing by soaking a quart of pieces of stale bread in a generous pint of milk, seasoning it with salt and pepper, and mixing it thoroughly with two eggs. Take the ham from the oven, and remove the paste and skin ; then score the top deeply, and fill the slits with dressing. Spread over the ham such part of the dressing as remains. Keturn the meat to the oven, and bake it slowly for another hour. It will be delicious, hot or cold, and especially nice, when hot, if served with cham- pagne sauce or currant jelly sauce. Roast Ham. Wash a ham very carefully, and soak it for twenty-four hours in two gallons of water and one pint of vinegar. If it be put in soak in the morning, it will be ready for VARIOUS MODES OF COOKING MEAT. 287 baking the next morning. When sufficiently soaked, wipe it carefully. Now make a dough with two quarts of flour and a generous pint of water

Cook this with the app: pantry check, scaling, and the assistant.