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To Boil a Ham
From Mrs. Roundell's Practical cookery book, 1898
Serves 10
Marsala can be replaced with the boiling liquor if preferred.
Presented as published in 1898. 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
45Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein1.8 g
Carbohydrates9.8 g
Fiber3.2 g
Sugars4.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.3 mg
Sodium77 mg
Potassium248 mg
Calcium54 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A167 mcg
Vitamin E0.2 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline7.2 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 147. The excerpt below is the record exactly as published.
the Ham has been soaked scrub it well with a stiff brush, so as to remove all the smoke and discolouration on the outside, and trim off any ragged or rusty parts, reserving them for the stock-pot. Put the Ham into a large pan or ham-kettle, and cover it one inch deep with cold water. Let the water heat as slowly as possible, so that it may be an hour and a half or two 2l6 BACON, HAM, AND SAUSAGES hours before it comes to the boil. Skim it carefully till all the scum has been removed. When the liquor is perfectly clear, put in a shallot, a stick of celery, two turnips, two or three onions, and three carrots. Add, in a muslin bag, a bunch of parsley, of thyme, and of marjoram, some chopped lemon peel, and twelve peppercorns. Cover the pan closely, reduce the heat and let the Ham simmer very gently for five hours. At the end of that time take the pan or kettle off the fire, lift the Ham out, peel off the outside skin, and, if necessary, trim it again. If the Ham is to be particularly good, pour a bottle of Marsala
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Cook this with the app: pantry check, scaling, and the assistant.