To Bake Cured Ham
From The Wilson cook book, 1941
Mrs. JACK LOVELACE.
Presented as published in 1941. 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
Nutrition per serving
862Calories
0 gProtein
222 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories862 kcal
Protein0.3 g
Carbohydrates222 g
Fiber0 g
Sugars220 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium64 mg
Potassium302 mg
Calcium188 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline5.2 mg
Caffeine0 mg
Water3 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 5. The excerpt below is the record exactly as published.
To Bake Cured Ham Scrape off the mold and pepper. Wash well with soap and hot water. Rinse well with clear water. Putin ham boiler, skin side down, cover well with cold water. When it begins to boil, start timing, allowing 20 minutes to each pound. Let ham cool in water cooked in. Remove skin. Rub well with brown sugar using about % pound.
Cook this with the app: pantry check, scaling, and the assistant.