Baked

A historical recipe from Home Pork Making, by Fulton, A. W. (Albert Watson) (1900).

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A historical recipe

Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Project Gutenberg eBook #32414.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Most persons boil ham.
It is much better baked, if baked right.
Soak it for an hour in clean water and wipe dry.
Next spread it all over with thin batter and then put it into a deep dish, with sticks under it to keep it out of the gravy.
When it is fully done, take off the skin and batter crusted upon the flesh side, and set away to cool.
It should bake from six to eight hours.
After removing the skin, sprinkle over with two tablespoonfuls of sugar, some black pepper and powdered crackers.
Put in pan and return to the oven to brown;
then take up and stick cloves through the fat, and dust with powdered cinnamon.