Roast Ham with Cider Sauce

Ingredients

• a twelve-pound ham
• one-half cup sliced onion
• one-half cup sliced carrot
• two sprigs parsley
• one-half bay leaf
• four cloves
• five peppercorns
• one quart cider
• sugar
• fine bread crumbs
• dashes of paprika

Method

1. 1

   Soak ham in cold water to cover for several hours or overnight.

2. 2

   Wash, scrape, and trim hard skin near bone.

3. 3

   Put in kettle with onion, carrot, parsley, bay leaf, cloves, and peppercorns.

4. 4

   Cover with cold water, bring to boil, and simmer until tender (about four hours).

5. 5

   After two hours, add cider.

6. 6

   Allow ham to cool in liquor, remove skin, sprinkle with sugar and bread crumbs, add paprika, and bake for one hour in a slow oven.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 56. The excerpt below is the record exactly as published.

ROAST HAM WITH CIDER SAUCE. Soak a twelve-pound ham several hours, or over-night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone. Put in a kettle with one-half cup each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves, and five peppercorns. Cover with cold water, bring slowly to boiling point, and let simmer until tender, the time required being about four hours. After two hours of the cooking; add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika

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