Virginia Ham

Ingredients

• the ham
• one quart of Champagne
• one quart of Burgundy
• a pinch of mace
• a pinch of cloves

Method

1. 1

   Put the ham in a bucket of tepid water and allow it to stand all night.

2. 2

   In the morning, put it in a pot of cold water and allow it to come to simmer, not boiling, and stew five hours.

3. 3

   If wine flavor is wished, make a boiling mixture of the Champagne, Burgundy, mace, and cloves.

4. 4

   Let the ham stand, after taking it off the stove, in its juice twenty-four hours.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 100. The excerpt below is the record exactly as published.

Virginia Ham Put the ham in bucket of tepid water and allow it to stand ali night. In morning put in pot of cold water and allow it to come to simmer, not boiling, and stew fìve hours. If wine flavor is wished, make a boiling mixture of one quart of Cham- pagne, one quart of Burgundy, a pinch of mace, and a pinch of cloves

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