Stuffed Ham

Ingredients

• Boil ham
• half cup vinegar
• two cups chopped meat or chicken
• half cup chicken broth
• one cup cracker crumbs
• salt and pepper to taste
• one cup brown sugar
• half cup flour
• cream enough to make soft paste

Method

1. 1

   Boil ham, take off skin while hot, pour vinegar over it.

2. 2

   Mix chopped meat or chicken, chicken broth, cracker crumbs, salt, and pepper to bind.

3. 3

   Make holes in the ham with a skewer, fill with the mixture.

4. 4

   Make a paste of brown sugar, flour, and cream, rub over ham.

5. 5

   Bake until brown, baste with sherry.

6. 6

   When cold, slice thin and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 38. The excerpt below is the record exactly as published.

Boil ham, take off skin while hot, pour over it half cup vin- egar, then take two cups chopped meat or chicken, half cup chicken broth to bind, one cup cracker crumbs, salt and pep- per to taste. Then take a long skewer, make holes about one inch apart, put filling in holes. Make a paste of one cup brown sugar, half cup flour, cream enough to make soft paste

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