Roast Ham in Casserole

Ingredients

• Skin a small ham or gammon of bacon
• half teaspoonful ground mace
• one teaspoonful ground ginger
• half teaspoonful of paprika pepper
• Pour over sufficient lard or butter to baste
• half a pint of rich gravy or brown sauce
• a glass of sherry or Madeira

Method

1. 1

   Rub the ham with a mixture of sugar, mace, ginger, and paprika.

2. 2

   Place in a lined roasting pan with prunes, baste with lard or butter, and bake in a slow oven for 2 to 2.5 hours.

3. 3

   After cooking, add gravy and sherry, and cook for another 10 minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.

Skin a small ham or gammon of bacon, cut off the knuckle part, and rub in a mixture composed of moist or brown sugar, half teaspoonful ground mace, one teaspoonful ground ginger, and half teaspoonful of paprika pepper. Place the ham in an earthenware double pipkin or roasting pan, lined with fat bacon or ham rind, and a few prunes. Pour over sufficient lard or butter to baste, put on the lid and bake in a slow oven from two to two and a half hours, according to size. Baste it fre- quently and freely. When done take up the ham, remove the fat and the ham rind from the pan, return the ham to the pan and add half a pint of rich gravy or brown sauce and a glass of sherry or Madeira

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