Stuffed Ham

Ingredients

• Remove the bone from the ham
• a dressing made of bread crumbs
• wet with milk
• 2 eggs
• a tablespoonful of butter
• thyme
• celery
• a half dozen chopped oysters

Method

1. 1

   Bind securely into shape and inclose the ham in a paste of flour and water to keep the juices in.

2. 2

   Tie or sew the ham thus enveloped in a pudding cloth; put in a pot of boiling water and boil gently, allowing 20 minutes to a lb.

3. 3

   Remove the ham from the water when done and take off the bag and the paste crust.

4. 4

   Pare the skin very carefully.

5. 5

   Put the skinned ham into the covered roaster; coat well with fine bread crumbs, set in a moderate oven and cook covered 10 minutes for each lb. of ham.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 7. The excerpt below is the record exactly as published.

Stuffed Ham Remove the bone from the ham, and fill the cavity with a dressing made to suit the taste. A good stuffing may be made of bread crumbs wet with milk, 2 eggs, a tablespoon- ful of butter, thyme and celery, and a half dozen chopped oysters

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