Smithfield Ham

Ingredients

• Soak ten- to twelve-pound ham
• for twelve hours
• boil, cooking very slowly for four to five hours
• two tablespoons of cracker dust
• two tablespoons of brown sugar
• sprinkle lightly with pepper
• A wineglass of sherry

Method

1. 1

   Soak ham for twelve hours, then boil, cooking very slowly for four to five hours, until tender.

2. 2

   Cool in its own essence.

3. 3

   When cold, remove the skin and make crisscross gashes in the top of the ham with a sharp knife.

4. 4

   Sprinkle on top of ham cracker dust, brown sugar, and sprinkle lightly with pepper.

5. 5

   Stick the ham with whole cloves.

6. 6

   A wineglass of sherry sprinkled over the top of the ham will greatly improve the flavor.

7. 7

   Bake in a hot oven (450 F.) for twenty minutes until brown.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 14. The excerpt below is the record exactly as published.

Smithfield Ham (The Ham that made Virginia Famous) Soak ten- to twelve-pound ham for twelve hours, then boil, cooking very slowly for four to five hours, until tender. Cool in its own es- sence. When cold, remove the skin and make crisscross gashes in the top of the ham with a sharp knife. Sprinkle on top of ham two tablespoons of cracker dust, two tablespoons of brown sugar, and sprinkle lightly with pep- per. Stick the ham with whole cloves. A wineglass of sherry

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