Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rye Bread | 1 slice (32g) | 83 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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-half cup brown sugar
- three cups rye bread crumbs
- one fat ham
- 15 pounds
- one medium onion
- one dozen cloves
- ten pepper corns
- two bay leaves
Directions
BOILED HAM — One fat ham, 15 pounds, one medium onion, sliced, one dozen cloves, carrot, celery, diced, cold water, ten pepper corns, two bay leaves, one-half cup brown sugar, three cups rye bread crumbs. Soak ham several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle with the onion, carrot, celery (twice as much as you would for flavor- ing soups), and spices, cover with cold water, heat to the boiling point, skim, and cook slowly until tender, 5 or more hours, ^ hour to a pound. Remove from stove, let cool in brine, remove from water and take off the skin. Place in dripping pan, sprinkle with the sugar and a thick layer of the bread crumbs. Stick with cloves Yz inch apart. Place in oven to brown about 1 hour.