Spanish Ham
From Cassell's dictionary of cookery, 1892
Serves 1
Using sherry wine instead of vinegar improves flavor.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1870. The excerpt below is the record exactly as published.
Spanish Ham. — The following is a Spanish cook's recipe for boiling a Spanish ham : — "Put the ham into cold water to soak for sixteen or eighteen hours; scrape and trim it well, putting it into cold water to simmer. Add to the water a tea-cupful of vinegar and a large tea-cupful of brown sugar
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