Baked Ham, Virginia

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

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A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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

Ingredients 7 ingredients

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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Scrub a small ham and cook until tender.
The fireless cooker will prevent the ham from wasting while cooking.
When tender, lift and remove the skin.
Trim to shape and then place in a bowl Three-quarters cup of brown sugar, One-quarter cup of cinnamon, One teaspoon of nutmeg, One teaspoon of cloves, One teaspoon of allspice.
Mix thoroughly and then pat and rub into the ham.
Place in a hot oven and bake for forty minutes, basting frequently with one-half cupful of water and one-half cupful of vinegar.