Stuffed Ham

Ingredients

• an old Virginia ham
• 4 5-cent loaves of baker's bread
• 1 bunch of parsley
• 1 bunch thyme
• 1 teaspoon of sugar
• 2 heaping teaspoons ginger
• 4 teaspoons celery seed
• 2 teaspoons mustard
• 2 teaspoons black pepper
• 1 cup of drippings or butter

Method

1. 1

   Boil the ham for half an hour for every pound.

2. 2

   Remove the bone and skin, then bore holes in the ham.

3. 3

   Fill the holes with a mixture of grated bread, parsley, thyme, sugar, ginger, celery seed, mustard, black pepper, drippings, and the ham removed from the holes.

4. 4

   Rub the top with egg white and bake.

5. 5

   Let it sit for several days before using.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 3. The excerpt below is the record exactly as published.

an old Virginia ham (after soaking overnight) half an hour for every pound of meat. Take out of the water and place on a large dish, bringing the bone side on top. While hot take out all bone and remove the skin carefully. Turn the opening down and allow it to stand until the next day. What juice runs from it save for the filling. Now take an apple-corer and 20 TESTED VIRGINIA RECIPES. bore small holes through the whole ham, saving what comes from it. Fill the holes and the place where the bone came from with the following: Grate 4 5-cent loaves of baker's bread, using only the soft part; add to this i bunch of parsley, i bunch thyme, i onion, i teaspoon of sugar, 2 heaping teaspoons ginger, 4 teaspoons celery seed, 2 teaspoons mustard, 2 tea- spoons black pepper, i cup of drippings or butter and the ham that comes from the holes. Work the whole of it into the crumbs. Stufif every available place, and what stuffing is left work into the fat on top. The amount can easily be used, although it seems a great deal when you start to work filling it. Place the ham on a flat pan and rub the top with the white of an egg and bake. This should be kept several days before using to allow the seasoning to go all through the meat. Ham Balls. Take cold ham and chop fine. To every pint of ham add i pint of bread crumbs and 4 well-beaten eggs, salt and pepper to taste. Mix well and shape in little balls the size of an egg. Dip in egg and fry as you would a croquette. Dress the dish with potato chips and lettuce leaves. Breaded Chops. Take i tablespoon of butter and melt it, place in the pan with what chops you wish to bread, sprinkle with salt and pepper, and let them soak in the butter while you beat the eggs. Dip each chop first in the egg, and then in the cracker dust, and broil over a slow fire to prevent burning. Place on a dish and pour over them a gravy made of i teacup of hot water, I teaspoon melted butter, i tablespoon of milk, pepper and salt. The flour must be browned for the gravy. Serve with French pease and garnish with cubes of fried potatoes. MEATS. 21 A Sweet Lamb Stew. Take what cold meat you have left from the boiled mutton of the day before, and cut it into pieces about an inch square. To 3 quarts of chopped meat put i quart of water, and heat well. When hot add i cup preserved plums or damsons, 3 large pickled cucumbers and a dash of red pepper. Boil 10 minutes, and if the gravy is too thin, thicken with a little browned flour. It is now ready to serve. Fried Chicken. Prepare the chicken the day before and place on ice until ready to cook, sprinkling a little salt over it. Make a batter of I quart of flour, 2 well-beaten eggs, i ounce of butter, and enough milk to make a thick batter. Wipe the chicken dry and dip each piece in the batter and fry a golden brown. Serve with mush cakes, fried until they are crisp and yellow. Mush Cakes. Sift I pint of meal with a little salt in it. Beat i egg and a piece of butter the size of a walnut, and i good teaspoon of lard into it. Add enough milk to make the meal hold together, and shape in a long roll. Place on ice until chilled, and then cut into cakes and fry. Pressed Chicken. Quarter a fowl and simmer until tender; remove all skin and bone and cut very fine. To the liquor, freed of all fat and boiled down until only i cup remains, add }i oi a box of granu- lated gelatine, soaked in i cup of cold M^ater. Heat and dissolve. Season with salt and pepper and 2 tablespoons of Worcester- shire sauce. Add the chopped meat and mix well. Pour into oblong moulds and decorate with sliced hard-boiled eggs. Set on ice to harden. 22 TESTED VIRGINIA RECIPES. Chicken Fritters. Cut left-over chicken into small pieces ; season with salt and pepper. To every cup of minced meat allow Yz cup of cream, i egg and enough flour to make a batter that will hold. Fry and serve as a luncheon dish. Chicken Fried with Cream Gravy. Cut chicken in the usual way for frying. Salt, pepper and flour them, and fry a delicate brown. Remove from the pan, strain the grease to get rid of all burnt pieces, and add a cup of sweet milk to it, and allow it to stew 5 minutes. Thicken with a little flour and pour over the chicken just before serving. Stuffing for Fowls. Chop fine J^ pound beef suet; mix with it i pound of bread crumbs, 3 ^rays parsley, i teaspoon of thyme, ^ onion chipped, and 2 well-beaten eggs. This makes an excellent stuffing for fowls of any kind. Stuffing for Ducks. In roasting ducks, fill the bread dressing with onions and celer}^, add a tablespoon or two of creamed Irish potato. This makes it light and fluffy. Roast as usual, and place a large bunch of curly parslc)^ under one end, surrounding the rest of the dish v/ith halves of blood oranges that have been pulled apart and laid back in the cups. Serve one cup with each piece of duck. Chestnut Stuffing. Boil I pint of chestnuts and mash through a potato press. Mix with I pint of bread crumbs, 2 tablespoons butter, i tea- spoon pepper, and salt to taste. When used as a stuffing for ducks, add 2 baked apples and a little nutmeg. BREADS. 'The very staff of my age, my very prop." — Shakespeare. BREADS. The following two recipes for yeast and sponge were given me when first 1 began cooking by a friend noted for her beau- tiful bread, and I can recommend them as the best : Yeast. One-half pint of hot mashed potatoes, i gill of salt, i gill of sugar, I gill of flour, ^ pint of hops (measured lightly), 2J/2 quarts boiling water, y^ cake of compressed yeast. Put hops in a stew-pan with ^ pint of boiling water and boil for 20 minutes. Mix potatoes, flour, sugar and salt and strain hop water on them. Beat this mixture well and add the 2 quarts of boiling water. Let it stand until it is barely warm, then add the yeast cake, dissolved in ]/2. cup of water. Cover the bowl and let it stand for 24 hours. Skim and stir the yeast several times. Put in a 2-quart preserving jar, fill only two- thirds full and cork. Keep in a cool place and shake before using. Sponge. For I quart of fiour: Two large potatoes, boiled until soft, mash and add >4 pint of cold water, 3'J^ tablespoons of flour (from quart), ^ cup of yeast or ^ an yeast cake. Add j^ teaspoon of sugar

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