To Boil a Ham

Ingredients

• A blade of mace
• a few cloves
• a sprig of thyme
• 2 bay-leaves
• ham

Method

1. 1

   Well soak ham in a large quantity of water for 24 hours, then trim and scrape very clean; put into a large stewpan, with more than sufficient water to cover it; put in mace, cloves, thyme, and bay-leaves.

2. 2

   Boil for 4 or 5 hours, according to weight; when done, let it become cold in liquor in which it was boiled.

3. 3

   Then remove rind carefully, without injuring the fat; press cloth over it to absorb as much of the grease as possible.

4. 4

   It is always improved by setting in the oven for nearly an hour, till much of the fat dries out, and it also makes it more tender.

5. 5

   Shake some bread raspings over the fat.

6. 6

   Serve cold garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 65. The excerpt below is the record exactly as published.

To Boil a Ham. — A blade of mace, a few cloves, a sprig of thyme, and 2 bay-leaves

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