vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Ham (another way)
From Cassell's dictionary of cookery, 1892
Serves 8
Cooking time is not specified.
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.
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 ; simmer five hours. A pint of sherry wine put into the water instead of the vinegar improves the fla- vour of the ham." Spanish Ham (another way).— Soak the ham in cold water for a couple of days before cooking it. Take it up, scrape it well, trim it neatly, put it into a stewpan, with as much cold SPA (910) SPA water as will cover it, and let it boil gently for an hour. Clean and cut into small pieces a couple of carrots, two onions, and two shallots, and fry them in a little butter with a couple of bay-leaves, a sprig of thyme, a bunch of parsley, and a head of celery. Stir these in- gredients over the fire until' they are slightly coloured. Pour upon them as much boiling stock, or, failing this, boiling water, as vnll cover the ham, and add three or four cloves, half a blade of mace, and a dozen peppercorns
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