Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Molasses | 1 tbsp (20g) | 58 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup molasses
- four cups of water in which ham was boiled
- 17 meats not meat
- mustard
- vinegar
Directions
PRAGUE CHAPTER BOOK OF RECIPES 17
Not meat, but cheerfulness, makes the feast; Who carves is kind to two, who talks to all:
BAKED HAM — Soak raw ham (larger hams are more juicy) over night in cold water. In the morning cover with warm water, add one cup molasses and boil until you can pierce it with fork, about twenty minutes to a pound. When ham is boiled sufficiently remove to roasting pan, peel off thick skin over fat part of ham, cover with a paste made of Coleman's dry mustard mixed with vinegar, add four cups of water in which ham was boiled and bake one hour, basting often. Scrape off any of the mustard that becomes too brown, sprinkle liberally with brown sugar and bake until sugar is dark brown.