Ham, Deviled
Ingredients
Directions
Cure fresh hams in a sweet pickle using the same formula as for sugar-cured hams.
Remove hams from the pickle, wash them, and boil until cooked.
Trim the hams, strip the meat from the bone, and mince it finely.
Add condiments to the minced meat and mix thoroughly.
Pack the mixture into cans.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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