Ham, Boiled. — Soak the ham in several waters. If ^•ery hard and salt, twenty-four hours or more will be required, if not, from eight to twelve hours will suffice. Lukewarm water will soften it more quickly than cold. Scrub it well, and scrape off the rusty, dis- coloured parts, but do not cut the skin if it can be avoided. Put it into the kettle with plenty of cold water. If a bunch of sweet herbs, two or thi-ee carrots, and a bay-leaf✪ Boiled Ham are added, the flavour will be improved. Let ife be brought to a boil A-erj' slowly, skim it carefully, and simmer very gently until suffi- cientlj' cooked. If it is not intended to be kept any length of time and still not to be cut until cold, it may be left in the water for an hour after it is done enough : this will improve ' the taste of the ham, but it wiU render it less likely to keep. Lift it out by the knuckle to avoid sticking a fork into it.- Take off the skin, strew over it some broAA-ned crumbs of bread, roll a frill of white paper round the knuckle, and send it to table on a drj^, warm dish. If the ham is to be glazed, the bread-raspings must be omitted. Preserve the skin, and place it over the ham when it is put into the larder, as it will keep in the moisture. Time, for a new HAM (294) HAM ham, twenty-fi-s^e minutes to the pound is suffi- cient, counting from the time the water boils ; for an old one, twenty-eight minutes. Add a quarter of an hour for every poimd over twelve pounds. Probable cost, Is. per pound. Ham, Boiled (another way).— Prepare the ham as above. Put it into a saucepan, and with it a quart of beer, a pint of vinegar, and as much water as will just cover it. Carrots and sweet herbs✪ Ham, Boiled (another way) must not be omitted. Caleulate the time which will be required to cook it according to the rule given in the last recipe, and let the ham be simmered two-thirds of the time, and baked in a moderate oven for the rest. It must be skinned and covered with bread- crumbs before it is put into the oven. Time, from three to five hours, according to size. Probable cost. Is. per pound. Ham, Braised (a la Fran^aise).— Trim, soak, and prepare the ham in the same way as for boiling. Wrap it in a eloth, and put it in a braising-pan with plenty of cold water, three or four gi-een onions, a sprig of parsley and thyme, and four cloves. Calculate the length of time which wiU be required to cook it (see Ham, Boiled), and, when it is d«)ne enough, drain it, and put it into the pan again, with a bottle of Madeira or sherry✪ Ham, Braised (a la Française). Simmer gently for half an hour. Let it cool in the saucepan, and glaze the ham. Time, from three to five hours, according to its size. Probable cost. Is. per pound. Ham., Broiled. — Slices of ham for break- fast niay be either broiled on a gridiron, toasted, or fried. They are, we think, best when toasted on a fork. If broiled, the fii-e must be very clear. The ham should not be more than the eighth of an inch in thickness, and is better when soaked in hot water for a quarter of an hour, and then dried in a cloth before being cooked. Turn it as it gets crisp. Time, five or six minutes to broil. Sufficient, one pound for two persons. Probable cost. Is. 2d. per poimd.

AI-modernized reading of the original text

Ham, Boiled. — Soak the ham in several waters. If very hard and salt, twenty-four hours or more will be required, if not, from eight to twelve hours will suffice. Lukewarm water will soften it more quickly than cold. Scrub it well, and scrape off the rusty, discoloured parts, but do not cut the skin if it can be avoided. Put it into the kettle with plenty of cold water. If a bunch of sweet herbs, two or three carrots, and a bay-leaf are added, the flavour will be improved. Let it be brought to a boil very slowly, skim it carefully, and simmer very gently until sufficiently cooked. If it is not intended to be kept any length of time and still not to be cut until cold, it may be left in the water for an hour after it is done enough : this will improve the taste of the ham, but it will render it less likely to keep. Lift it out by the knuckle to avoid sticking a fork into it.- Take off the skin, strew over it some browned crumbs of bread, roll a frill of white paper round the knuckle, and send it to table on a dry, warm dish. If the ham is to be glazed, the bread-raspings must be omitted. Preserve the skin, and place it over the ham when it is put into the larder, as it will keep in the moisture. Time, for a new HAM (294) HAM ham, twenty-five minutes to the pound is sufficient, counting from the time the water boils ; for an old one, twenty-eight minutes. Add a quarter of an hour for every pound over twelve pounds. Probable cost, Is. per pound. Ham, Boiled (another way).— Prepare the ham as above. Put it into a saucepan, and with it a quart of beer, a pint of vinegar, and as much water as will just cover it. Carrots and sweet herbs must not be omitted. Calculate the time which will be required to cook it according to the rule given in the last recipe, and let the ham be simmered two-thirds of the time, and baked in a moderate oven for the rest. It must be skinned and covered with breadcrumbs before it is put into the oven. Time, from three to five hours, according to size. Probable cost. Is. per pound. Ham, Braised (a la Fran^aise).— Trim, soak, and prepare the ham in the same way as for boiling. Wrap it in a cloth, and put it in a braising-pan with plenty of cold water, three or four green onions, a sprig of parsley and thyme, and four cloves. Calculate the length of time which will be required to cook it (see Ham, Boiled), and, when it is done enough, drain it, and put it into the pan again, with a bottle of Madeira or sherry. Simmer gently for half an hour. Let it cool in the saucepan, and glaze the ham. Time, from three to five hours, according to its size. Probable cost. Is. per pound. Ham, Broiled. — Slices of ham for breakfast niay be either broiled on a gridiron, toasted, or fried. They are, we think, best when toasted on a fork. If broiled, the fii-e must be very clear. The ham should not be more than the eighth of an inch in thickness, and is better when soaked in hot water for a quarter of an hour, and then dried in a cloth before being cooked. Turn it as it gets crisp. Time, five or six minutes to broil. Sufficient, one pound for two persons. Probable cost. Is. 2d. per pound.

Records on this page

Boiled HamHam, Boiled (another way)Ham, BroiledHam, Braised (a la Française)

Cassell's dictionary of cookery