Name: Boiled Ham
Ingredients: 41 water; one-half inch apart; cloves

Boiled Ham

A ham boiled, then baked with sugar, cracker crumbs, and cloves, served cold thinly sliced.

From an old cookbook · modernised transcription

By Chicago. Bethany union church. Woman's society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients

Boiled Ham

Ingredients

41 water
one-half inch apart
cloves

Directions

Prepare

Soak the ham several hours or overnight in cold water to cover it.
Wash the ham thoroughly and trim off the hard skin near the end of the bone.

Boil

Put the ham in a kettle, cover with cold water, heat to boiling point, and cook slowly until tender.
For a ham weighing twelve to fourteen pounds, cook for four to five hours.
Remove the kettle from the range and set the ham aside; it may partially cool.

Finish and serve

Take the ham from the water and remove the outside skin.
Sprinkle the ham with sugar and sifted cracker crumbs, and stick cloves one-half inch apart.
Bake the ham one hour in a slow oven, basting with the drippings.
Serve the ham cold, thinly sliced.

By Chicago. Bethany union church. Woman's society. [from old catalog]. 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. See the original page.