Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ham | 100g cooked | 145 |
| Egg | 1 large egg (50g) | 78 |
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 pint of chopped ham
- twelve pounds
- three eggs to one pint of chopped ham
Directions
Wash in quite warm water, scrape clean, (some have a coarse hair brush on purpose for cleaning hams,) put in a thoroughly cleansed boiler, in cold water enough to cover ; boil steadily for five hours (if the ham weighs twelve pounds), take up and put into a baking-pan to skin ; dip the hands in cold water, take the skin between the fingers and peel as you would an orange ; set in a moderate oven — plac- ing the lean side of the ham downwards, and if you like, sift over pounded or rolled crackers; bake one hour. The baking brings out a great quantity of fat and leaves the meat much more delicate. In warm weather it will keep in a dry cool place a long time;
MEATS. 205
if there is a tendency to mould, set it a little while into the oven again ; or, after the ham is boiled tender, cover with the white of a raw egg and sprinkle sugar or bread crumbs over it, place in the oven and brown; or it is delicious covered with a regular cake icing and browned. The nicest portion of a boiled ham may be served in slices, the ragged parts and odds and ends chopped fine for sandwiches, or by adding three eggs to one pint of chopped ham, a delicious omelet may be made. The bones should be put in a soup kettle ; the rind and fat rendered and strained, and if not too strong, used for frying eggs or potatoes. If the ham is very salt, it should lie in water over night