To dress Hams

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (8)
  1. If long hung, put the ham into water a night.
  2. Either dig a hole in the earth, or let it lie on damp stones, sprinkled with water to mellow, two or three days, covering it with a heavy tub, to keep vermin from it.
  3. Wash it well, and put it into a boiler with plenty of water.
  4. Let it simmer four, five, or six hours, according to the size.
  5. When sufficiently done, if before the time of serving, cover it with a clean cloth doubled, and keep the dish hot over boiling water.
  6. Remove the skin, and strew raspings over the ham.
  7. Garnish with carrot.
  8. Preserve the skin as whole as possible, to keep over the ham when cold, which will prevent its drying.
Original Text
To dress Hams. If long hung, put the ham into water a night, and either dig a hole in the earth, or let it lie on damp stones, sprinkled with water to mellow, two or three days, covering it with a heavy tub, to keep vermin from it. Wash it well, and put it into a boiler with plenty of water. Let it simmer four, five, or six hours, according to the size. When sufficiently done, if before the time of serving, cover it with a clean cloth doubled, and keep the dish hot over boiling water. Remove the skin, and strew raspings over the ham. Garnish with carrot. Preserve the 64skin as whole as possible, to keep over the ham when cold, which will prevent its drying.
Notes
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