Boiled Ham with Spinach and Champagne Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Ham
Champagne Sauce
Garnish/Serving
Instructions (10)
  1. Soak the ham in cold water for about twelve hours before cooking, occasionally changing the water.
  2. Pare off the underpart and saw the knuckle off evenly.
  3. Tie the ham up in a clean cloth.
  4. Cook it in boiling water for about two and a half to three hours, according to the size of the ham, allowing twenty minutes very gently boiling to each pound of ham.
  5. When cooked remove the cloth and the skin, excepting round the knuckle, and trim the fat neatly.
  6. Lay it in a stewpan or a deep baking dish and pour over it a small half bottle of champagne.
  7. Brush the ham over with thin glaze, and place in the oven to get quite crisp and brown.
  8. Keep basting it with the champagne.
  9. When the ham has absorbed the liquid, dish it on a hot dish and serve.
  10. Serve with a purée of spinach in a separate dish and champagne sauce in a sauceboat.
Original Text
Boiled Ham with Spinach and Champagne Sauce. (Jambon aux Épinards. Sauce Champagne.) Soak the ham in cold water for about twelve hours before cooking, occasionally changing the water; then pare off the underpart and saw the knuckle off evenly; tie the ham up in a clean cloth and cook it in boiling water for about two and a half to three hours, according to the size of the ham, allowing twenty minutes very gently boiling to each pound of ham. When cooked remove the cloth and the skin, excepting round the knuckle, and trim the fat neatly. Lay it in a stewpan or a deep baking dish and pour over it a small half bottle of champagne, then brush the ham over with thin glaze, and place in the oven to get quite crisp and brown. Keep basting it with the champagne, and when the ham has absorbed the liquid, dish it on a hot dish and serve. Serve with a purée of spinach in a separate dish and champagne sauce in a sauceboat.
Notes
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