Ham Braised

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a mellow smoked ham ↝ Ham, honey, smoked, cooked [Sausages and Luncheon Meats]
four quarts of water ↝ Water, tap [Tap water]
a bottle of madeira wine ↝ Wine, rice [Wine]
a few bay leaves ↝ Spices, bay leaf [Spices and Herbs]

for serving

stewed spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
mashed turnips ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (4)

Take a mellow smoked ham, perfectly clean; then well trim and put it into a braising pan.
Add to it four quarts of water, a bottle of madeira wine, and a few bay leaves.
Cover the pan close, and simmer the ham over a moderate fire till very tender.
Then wipe it quite dry, take off the rind, glaize the top part, and serve it up on a large dish with stewed spinach on one side and mashed turnips on the other.

Original Text

Ham braised.

Take a mellow smoked ham perfectly clean; then well trim and put it[141] into a braising pan; after which, add to it four quarts of water, a bottle of madeira wine, and a few bay leaves. Cover the pan close, and simmer the ham over a moderate fire till very tender. Then wipe it quite dry, take off the rind, glaize the top part, and serve it up on a large dish with stewed spinach on one side and mashed turnips on the other.

N. B. Hams may be plain boiled and served up in the same manner.

Pickled tongues may be stuffed with marrow and boiled, then peeled, and served up with the above vegetables and in the same manner.

Notes

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