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Classic
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page 59
MUTTON, BEEF AND HAMS
REMARKS ON BOILING MEATS
Meat, whether fresh or salted, smoked or dried, should always be put on the fire
in cold water. Dried meats should be soaked before boiling. The delicacy of meat
and fowls is preserved by carefully skimming while they are boiling.
STUFFED HAM
Smoked hams are much liked stuffed with spices and sweet herbs, which the only
kind of stuffing a salt ham will admit, as bread, crackers or oysters would sour
before the ham could be used. If you wish to stuff a ham, look at the recipe for
"Aromatic Spices for seasoning Meat, Pies, etc." Soak your ham all night, scrape
it nicely, and boil it half an hour to make the skin tender; then take it from
the pot, gash it all over, introduce as much of the pounded spices as the
incisions will hold, and then close the skin over the gashes and boil in the
same manner, with vegetables thrown in, as in recipe for boiled ham.
BAKED HAM
Soak and clean your ham, boil it with onions, cloves, parsley and sweet herbs
until it is nearly done, then let it cool in its own liquor; when cold, pull off
the skin and place the ham in the oven gate, with a little sugar and bread
crumbs over it till it is brown. If it is to be eaten hot, serve with vegetables
and some acid or piquant sauce; if cold, send up savory jelly, No. 21.
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