Sugar-cured Ham a la Walde
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This is a pretty way of serving ham for a cold supper or luncheon.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 94. The excerpt below is the record exactly as published.
Sugar-cured Ham a la Walde Jambon Sale a la Walde Select a well sugar-cured ham and put it in water overnight to soak, then put it in the stove in sufficient water to cover it and let it simmer from four to five hours very slowly. When the bone commences to loosen, the ham is cooked; leave it in the broth until it is cold, then take it up, remove the skin, and trim it neatly;*put it in a roasting pan with some of the juice from the ham, some cider, champagne, or white wine if at hand; sprinkle it with some granulated sugar
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Cook this with the app: pantry check, scaling, and the assistant.