Stuffed Ham

Ingredients

• a ham
• bread-crumbs
• pepper
• sage

Method

1. 1

   Wash and scrape the ham, steam for three hours.

2. 2

   Score the skin and fill with stuffing made of bread-crumbs seasoned with pepper and sage.

3. 3

   Bake for 1.5 hours, turning to brown all sides.

4. 4

   Sift powdered sugar and cinnamon over the last half hour.

As published

This recipe was extracted from Buckeye cookery (1892), page 211. The excerpt below is the record exactly as published.

pepper and salt, and a tea-spoon catsup; let it boil, and set aside to cool; when nearly cold, put in thinly- cut slices of cold meat, and a few slices cold potatoes, and let heat grad- ually until it comes to the boiling point; serve with bread cut in dice and fried. Meat Pre.—Puta layer of cold roast beef or other bits of meat, chopped very fine, in bottom of dish, and season with pepper and salt, then a layer of powdered crackers, with bits of butter and a little milk, and thus place alternate layers until dish is full; wet well with gravy or broth, or a little warm water; spread over all a thick layer of crackers which have been sea- soned with salt and mixed with milk and a beaten egg or two; stick bits of butter thickly over it, cover with a tin pan, and bake half to three-quarters of an hour; remove cover ten minutes before serving, and brown. Make moister if of veal. Or, another way of making the pie is to cover any bits or bones, rejected in chopping, with nearly a pint of cold water, and let them simmer for an hour or more; strain and add a chopped onion, three table-— spoons Chili-sauce, a level table-spoon of salt, and the chopped meat; let simmer a few minutes, thicken with a table-spoon of flour mixed in water, — let boil once, take off and let cool; put a layer of this in a pudding-dish, then a layer of sliced hard-boiled eggs and a few slices from cold boiled pota- toes, then the rest of the meat, then eggs, etc.; cover with pie-crust or a baking-powder crust, make an opening in the center, and bake forty min- utes. To SturF A Ham, wash and scrape the skin till very white, cut out a piece from thick part (use for frying), leaving the skin on the ham as far as possible, as it makes a casing for the stuffing; put irfa boiler and steam for three hours; take out and score in thin slices all around the skin; fill the space cut out with a stuffing made of bread-crumbs, same as for poultry, only not quite so rich, seasoned rather highly with pepper and sage; wrap around a strip of cotton cloth to keep in place, and bake in the stove one and a half hours

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