1808 - The New England Cookery

To Boil a Ham

DDV CULINARY

A ham requires a great deal of water,
therefore put it into the copper cold,
and let it only simmer for two hours,
and allow a full quarter of an hour to every pound of ham;
by this means your ham will eat tender and well.
A dry ham should be soaked in water over night;
a green one does not require soaking.
Take care they are well cleaned before you dress them.
Before you send a ham to table take off the rind,
and sprinkle it over with bread crumbs,
and put it in an oven for a quarter of an hour:
or you may crisp it with a hot salamander.