To Bake a Ham
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Baking is preferable to boiling for part of a ham.
Presented as published in 1898. 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. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 147. The excerpt below is the record exactly as published.
To Bake a Ham. — When the Ham is soaked, scrubbed, and trimmed, lay it rind downwards in a large piece of paste rolled out one inch thick
Cook this with the app: pantry check, scaling, and the assistant.