Stuffed Ham

Ingredients

• A home cured ham
• a boiler full of cold water
• one teacupful of bread crumbs
• six grains of allspice
• six cloves pounded fine
• a pinch of cayenne
• one teaspoonful of finely rubbed up thyme
• one teaspoonful of marjoram
• one teaspoonful of celery seed pounded fine
• one large tablespoonful butter
• one raw egg

Method

1. 1

   Soak the ham overnight, trim and boil until done.

2. 2

   Prepare stuffing and fill incisions in the ham.

3. 3

   Rub with egg yolk, cover with cracker dust, and bake slowly for one hour.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 25. The excerpt below is the record exactly as published.

STUFFED HAM. A home cured ham, (nothing less elegant will do for a Christ- mas dinner, and it should be two years old), lay it to soak over night in a boiler full of cold water. When ready to cook it cut off the hock nearly just above the joint. Scrape and wash it carefully and trim off all the outer edges, giving it a pretty shape. , Weigh it and allow a half hour for it to start to boil and a quarter of an hour for each pound. Put it in a boiler, cover well with cold water and boil slowly and steadily until done. Keep a kettle of boiling water on the stove and as the water around the ham boils away add more so that it is always well covered. ‘Turn it over when it has been boiling half the time allowed for cooking. When a fork stuck to the bone comes out readily it is done. Now take it up and carefully peel off the skin. If any more trimming is needed, do it now. Have ready a stuffing made of one teacupful of bread erumbs just moistened with fresh milk, six grains of allspice and six cloves pounded fine, a pinch of cayenne, a teaspoonful each of finely rubbed up thyme and marjoram, one teaspoonful of celery seed pounded fine, one large tablespoonful butter and one raw egg

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