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Baked Ham

A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).

A historical recipe

New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.

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

Also printed in: The New Dr. Price Cookbook, by Royal Baking Powder Company (1921).

Source and licence

From New Royal Cook Book, by Royal Baking Powder Company (1920). Digitised by Project Gutenberg, eBook #38193 (https://www.gutenberg.org/ebooks/38193). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Wash and scrub ham in warm water;
  2. soak over night.
  3. Whether a whole or half ham, put on to boil with cold water enough to cover;
  4. boil slowly 4 to 5 hours or until tender, allowing about 30 minutes to the pound.
  5. Cool in water in which it was boiled;
  6. remove skin carefully;
  7. put in pan;
  8. cover with 1 cup brown sugar and 1 teaspoon pepper;
  9. add 2 cups cold water;
  10. bake in very hot oven 45 to 60 minutes;
  11. baste often.
  12. When brown add 1 cup cider or 1/2 cup vinegar and thicken with 2 tablespoons flour.