Stuffed Fresh Ham or Shoulder

Ingredients

• fresh ham or shoulder
• a half cup of water or cider
• a few slices of onion

Method

1. 1

   Remove the knuckle and bone from the ham, wash and dry it.

2. 2

   Season with salt and pepper, fill with forcemeat mixed with apples or stewed prunes.

3. 3

   Sew into shape, place in a greased bag, add water or cider and onion, seal, and bake for 15 minutes in a hot oven, then reduce heat and bake for an hour.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 31. The excerpt below is the record exactly as published.

Stuffed Fresh Ham or Shoulder. — Have tlie knuckle and bone removed, wash, wipe dry, season with salt and pepper and fill the bone space with a forcemeat to which apples or stewed prunes have been added. Sew or skewer into shape, then lay skin side up in a large, well greased bag. Add a half cup of water or cider, a few slices of onion

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