Dinner
Stuffed ham
Marion Harland’s original method for Stuffed ham, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Fill the cavity thus left with a forcemeat of bread-crumbs, seasoned with pepper and moistened with a little water in which a spoonful of butter has been melted.
- Sew the ham up closely in a piece of cheese-cloth and boil until done, allowing twenty minutes to the pound.
- Leave it in the water until cold, transfer to a platter and put under a heavy weight for twelve hours.
- Now remove the cloth and the skin, and sprinkle the ham with pepper before sending to the table.
Historical transcription
Source method
- 1
Wash a ham and soak over night; then, with a narrow, sharp blade, remove the bone. Fill the cavity thus left with a forcemeat of bread-crumbs, seasoned with pepper and moistened with a little water in which a spoonful of butter has been melted. Sew the ham up closely in a piece of cheese-cloth and boil until done, allowing twenty minutes to the pound. Leave it in the water until cold, transfer to a platter and put under a heavy weight for twelve hours. Now remove the cloth and the skin, and sprinkle the ham with pepper before sending to the table.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.