Stuffed Ham

Ingredients

• a very fine quality of ham, a newly-cured ham if possible
• one pint toasted bread or crackers
• two tablespoons of celery seed
• one-half tablespoon of black pepper
• one-half tablespoon of spice
• one-half tablespoon of cloves
• one tablespoon of mustard
• three tablespoons of sugar
• six yolks of eggs
• some good pickle
• two or three onions chopped fine
• a little vinegar

Method

1. 1

   Boil the ham until the bone can be removed.

2. 2

   Mix the dressing ingredients, make incisions in the ham, press the dressing in, spread the remainder on top, glaze with egg, and bake slowly for about an hour.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.

STUFFED HAM. BY MBS. T. C. CATCHINGS. (Wife of Representative from Mississippi.) SELECT a very fine quality of ham, a newly- cured ham if possible. Boil it slowly until it is so well done that the bone can be removed. (It can be taken out or not, as you please.) For the dressing take one pint toasted bread or crackers, two tablespoons of celery seed, one-half tablespoon of black pepper, one-half tablespoon of spice, one-half tablespoon of cloves, one tablespoon of mustard, throe tablespoons of sugar, six yolks of eggs, some good pickle and two or three onions chopped fine, a little vinegar

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