Barbecued Ham
A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).
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A historical recipe
What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
- 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.
Method
Chef Wood
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- Slice cold boiled corned or smoked ham.
- Fry in its own fat, remove the slices to another dish, and keep hot while you add to the fat in the pan a teaspoonful of white sugar, three dashes of black pepper, a teaspoonful (scant) of made mustard, and three tablespoonfuls of vinegar.
- Boil up once, and pour over the ham.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board