Stuffed Ham

Ingredients

• Select a small and fresh Ham
• two shallots
• | pint of Madeira
• 2 bottles of red wine
• 1 table-spoonful of it

Method

1. 1

   Soak ham in brine for 2 weeks, smoke for 2 days, wash, peel, and trim.

2. 2

   Fill with glaze and truffles, sew up, and simmer in boiling water for 4 hours.

3. 3

   Serve with thickened cooking liquid.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 54. The excerpt below is the record exactly as published.

Stuffed Ham. — (1) Select a small and fresh Ham, steep it for a fortnight in brine mixed with a little saltpetre, smoke it for two days, then wash it, peel off the rind, trim away any meat that is discoloured by the smoke, bone it, and put it in a basin with two shallots and onions, both sliced, a little marjoram, basil, and a pinch of thyme ; pour in | pint of Madeira and 2 bottles of red wine ; put a cloth on the top, and let the Ham soak for twenty-four hours. When soaked, take it out, drain it, fill the hollow left by the bones with some set moat glaze and three or four raw truffles, sew up the openings, and make the Ham its original shape. Soak a fresh pig’s bladder in water till soft, not inflated, then wipe it and blow it out till large enough to take the Ham. Put the Ham in the bladder, pass the liquor in which the Ham was soaked through a fine hair sieve, and pour 1 table- spoonful of it

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