Stuffed Ham
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 25. The excerpt below is the record exactly as published.
Smoked hams are much lîked stuffed wîth spîces and sweet herbs, whîch the only kînd of stuflSing a sait ham wîU admît, as bread, crackers or oysters would sour before the ham could be used. If you wîsh to stuflF a ham, look at the receîpt for "Aromatîc Spîces for seasonîng Méat, Pîes, etc.'' Soak your ham ail nîght, scrape ît nîcely, and boîl ît half an hour to make the skîn tender ; then take ît f rom the pot, gash ît ail over, întroduce as much of the pounded spîces as the încîsîons wîll hold, and then close the skîn over the gashes and boîl în the same manner, wîth vegetables thrown in
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Cook this with the app: pantry check, scaling, and the assistant.