Stuffed Ham

Ingredients

• a quarter pound fresh pork chopped very fine
• two tablespoonfuls powdered sage
• one of black pepper
• teaspoon cloves
• all-spice
• and cinnamon
• an onion chopped very fine
• wrap around a strip of cotton cloth

Method

1. 1

   Prepare by making deep incisions in the ham with a sharp knife and filling them with a bread stuffing, seasoned with onion, ground sage, celery seed, and thyme or with a dressing made by mixing a quarter pound fresh pork chopped very fine, two tablespoons powdered sage, one of black pepper, teaspoon cloves, allspice, and cinnamon and an onion chopped very fine, moistening with pepper vinegar.

2. 2

   Bake as above, basting as other roast meats.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 369. The excerpt below is the record exactly as published.

Stuffed Ham is prepared by making deep incisions in the ham with a sharp knife and filling. them with a bread stuffing, eeaeoned with onion, ^ound sage, celery seed and thyme or with a dressing made by mixing a quarter pound fresh pork chopped very fine, two tablef- flpoons powdered sage, one of black pepper, teaspoon cloves, all- spice, and cinnamon and an onion chopped very fine, moistening with pepper vinegar. Put the ham on trivet, sift flour thickly over andif pan is deep fill half full of water. Bake as above, basting as other roast meats. Or wash and scrape skin till very white, cut out a piece from thick part fuse for frying), leaving the skin on the bam as far as possible, as it makes a casing for the stuffing ; put in a boil- er 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 bo rich, seasoned rather highly with pepper and sage, wrap around a strip of cotton cloth

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