To Boil a Ham
From Practical West African cookery, 1910
If eaten cold, let it cool in the cooking liquid for added flavor.
Presented as published in 1910. 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
120Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein3.3 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium438 mg
Calcium69 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline18 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 50. The excerpt below is the record exactly as published.
To Boil a Ham. (I) Soak the ham in cold water for at least fifteen hours, or more if the ham is a large one. Change the water once or twice if possible. The time a ham should soak varies a great deal according to its kind and size. Put the ham in the vegetable boiler or in a large native pot if the boiler is not big enough, with enough cold water to well cover it. Add two onions stuck with six cloves and a little dried thyme
Cook this with the app: pantry check, scaling, and the assistant.