Baked Ham
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- First of all, soak an old ham overnight, having first washed and scraped it.
- Next morning put in a boiler of milk-warm water with the skin side down.
- Boil slowly for four or five hours, according to size, and if a very large ham, six hours.
- When done, set aside the boiler with the ham and liquor in it, to remain until cold, when the skin must be taken off, and it must be trimmed of a nice shape.
- Sprinkle over two tablespoonfuls black pepper.
- Lay the ham on a grating or twist in the baking-pan, in which pour a pint of water, and set it in a hot oven.
- This mode prevents the frying so disagreeable to the taste.
- After the ham is heated through, and the pepper strikes in, sift over cracker;
- return to the oven and brown, then decorate with scraped horseradish and parsley, and serve.--Mrs.
- S.
- T.