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To Boil Fresh Pork Ham

Name: To Boil Fresh Pork Ham
Yield: 8 servings
Ingredients: sufficient boiling water to cover the ham; two quarts of salt; one-half cup of dark molasses or brown sugar; a handful of whole black pepper; saltpeter the size of a large pea

From How we cook in Tennessee .., 1906

Serves 8

All corned meats should be cooled in the boiling water.

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

79Calories

0 gProtein

20 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories79 kcal

Protein0 g

Carbohydrates20 g

Fiber0 g

Sugars20 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium113210 mg

Potassium51 mg

Calcium87 mg

Iron1.1 mg

Magnesium4.8 mg

Phosphorus0.8 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 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

Folate0.2 mcg

Choline0.5 mg

Caffeine0 mg

Water0.9 g

Estimated from matched ingredients across 8 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 19. The excerpt below is the record exactly as published.

To Boii Fresh Pork Ham. — Take sufficient boiling water to cover the ham. Put in this two quarts of salt, one-half cup of dark molasses or brown sugar, a handful of whole black pepper, saltpeter the size of a large pea

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