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To Boil a Ham
From How we cook in Tennessee .., 1906
Serves 10
Never cut ham until it is cold.
Presented as published in 1906. 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
87Calories
1 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein0.6 g
Carbohydrates22 g
Fiber0 g
Sugars21 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium44 mg
Potassium39 mg
Calcium18 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 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)0.2 mg
Folate0.3 mcg
Choline2.6 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 18. The excerpt below is the record exactly as published.
To Boil a Ham. — Put on ham boiler half full water, put the ham in, skin side up. Time the ham when the water begins to boil; keep the pot boiling constantly for four hours if it is a ten or twelve pound ham. If water boils out, add more boiling water from tea kettle. Skin the ham while hot, cover it over with brown sugar and bake till a light brown — about half hour
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