To Boil a Ham
From Anson County cook book, 1928
— Mrs. L. J. Huntley.
Presented as published in 1928. 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
43Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.8 mg
Potassium4.8 mg
Calcium14 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus9.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 10. The excerpt below is the record exactly as published.
TO BOIL A HAM Let the ham soak in cold water all night, if desired. To boil, put in cold water, skin side down. After water comes to boiling point, lower tempera- ture, letting ham cook slowly until done. It will take about 20 or 25 minutes to the pound. (One cup vinegar left from peach pickles may be added to water
Cook this with the app: pantry check, scaling, and the assistant.