Stuffed Ham

Ingredients

• After boiling the ham skin it
• 1 moderate size onion chopped very fine
• dressing made of corn meal muffins or grated biscuit
• 1 or 2 leaves of sage
• pepper to taste
• sugar to taste
• a few celery seed

Method

1. 1

   Make incisions all over the ham, press down the dressing, then bake it.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 42. The excerpt below is the record exactly as published.

Stuffed Ham. After boiling the ham skin it. Have ready a dressing made of corn meal mufiins or grated biscuit; add 1 moderate size onion chopped very fine, 1 or 2 leaves of sage, pepper and sugar to taste and a few celery seed. Make incisions all over the ham with a large knife and press down the dressing, then bake it. Veal Loaf. Three pounds of lean veal ground fine, 6 soda crackers pul- verized, 4 eggs, 2 tablespoons of thick cream, 1 tablespoon of butter; season with black and cayenne pepper, salt, a little nutmeg, minced onion, chopped parsley, celery seed. Beat all well together. After it has been formed into a loaf rub 1 egg over the top of it and put in pan, cover with grated cracker crumbs and bits of butter. Put water in pan and baste as it cooks ; bake 2 hours. Serve with cream sauce. Have both hot. It is nice served with cream potatoes, green peas, asparagus or dressing of champignons. Baked Ham. Soak ham 6 hours in cold water; wash well and put on with enough cold water to cover. Boil, allowing 20 minutes to the pound. KENTUCKY. BEO»|PT POOJS. 71 Have ham wrapped in hay; when done set away until cold. Cover with a dressing and set. in oven to bake. To Boast a Ham. After soaking 6 hours in cold water make a batter of flonr and water and cover ham. Lay it on 2 sticks in roasting pan ; when hock is loose take from pan, set away until cold; remove skin. Have a dressing made with 1 teacup of grated bread crumbs, 1 tablespoon of dry mustard, 1 heaping tablespooji of brown sugar, 1 dessert- spoon of allspice, 1 heaping teaspoon of cloves. Moisten with vine- gar, spread over ham and make incisions and press in some of the dressing. One cup of sherry wine may be poured over ham. Set in oven, bake a chestnut brown. To Cook a Ham. Soak ham in cold water about 10 hours, then wipe dry. Make a biscuit dough without shortening ; envelop entire ham, then place in a covered pan with cold water and cook inside of stove; add more water if necessary. Let it cook until the hock gets loose ; it is then done ; set away until next day ; remove the skin carefully ; make a dressing with more than ^ cup of cracker dust, 1 heaping tablespoon of dry mustard, 2 tablespoons of sugar, nearly 1% teacup of vinegar, salt and pepper to taste

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