A Ham

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

A Ham ↝ Ham [Cold cuts and cured meats]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Put your ham into a copper of cold water.
When it boils, take care that it boils slowly.
A ham of twenty pounds weight will take four hours and a half boiling; and so in proportion for one of a larger or smaller size.
An old and large ham will require sixteen hours soaking in a large tub of soft water; but a green one does not require any soaking.
Be sure, while your ham is boiling, to keep the water clear from scum.
When you take it up, pull off the skin.
Rub it all over with an egg.
Strew on crumbs of bread.
Baste it with a little butter.
Set it to the fire till it is of a light brown.

Original Text

A Ham.
PUT your ham into a copper of cold water, and when it boils, take care that it boils slowly. A ham of twenty pounds weight will take four hours and a half boiling; and so in proportion for one of a larger or smaller size. An old and large ham will require sixteen hours soaking in a large tub of soft water; but a green one does not require any soaking. Be sure, while your ham is boiling, to keep the water clear from scum. When you take it up, pull off the skin, and rub it all over with an egg, strew on crumbs of bread, baste it with a little butter, and set it to the fire till it is of a light brown.

Notes

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