To Bake a Ham

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
INGREDIENTS
Instructions (4)
  1. As a ham for baking should be well soaked, let it remain in water for at least 12 hours.
  2. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in.
  3. Place it in a moderately-heated oven, and bake for nearly 4 hours.
  4. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill.
Original Text
TO BAKE A HAM. 810. INGREDIENTS.—Ham; a common crust. Mode.—As a ham for baking should be well soaked, let it remain in water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is, by many persons, considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavour, besides keeping a much longer time good. Time.—A medium-sized ham, 4 hours. Average cost, from 8d. to 10d. per lb. by the whole ham. Seasonable all the year.
Notes
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