Boiled Ham [36]

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Glaze
Icing
Garnish
Instructions (11)
  1. Soak a ham in cold water.
  2. Before putting it on to boil, scrape all the grit and dirt off it.
  3. Boil from four to five hours, according to size.
  4. When the skin easily peels off, it is done.
  5. Plunge it in cold water, and remove the skin.
  6. Make a glaze, and garnish in the following manner:—
  7. Put one half-ounce of gelatine to soak in as much water as will soak it to the thickness of cream.
  8. When it is melted, colour with a few drops of browning, and glaze the ham.
  9. Make an icing with two tea-spoonfuls of corn-flour, and one ounce fresh butter.
  10. Ornament with a paper coronet.
  11. Garnish with bunches of parsley and paper frill.
Original Text
BOILED HAM. Soak a ham in cold water, and, before putting it on to boil, scrape all the grit and dirt off it. Boil from four to five hours, according to size. When the skin easily peels off, it is done. Plunge it in cold water, and remove the skin; make a glaze, and garnish in the following manner:—Put one half-ounce of gelatine to soak in as much water as will soak it to the thickness of cream. When it is melted, colour with a few drops of browning, and glaze the ham. Make an icing with two tea-spoonfuls of corn-flour, and one ounce fresh butter. Ornament with a paper coronet. Garnish with bunches of parsley and paper frill. This glaze will do for all kinds of meat requiring to be glazed. [36]
Notes
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