Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Clove | 1 tsp ground (2g) | 7 |
| Water | 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
- three pounds ham in one piece
- a cup of water in the lower pan
- a handful of cloves stuck into
Directions
Miss Louise Dingfelder.
A thick slice of ham ; a teaspoonful mustard ; a tablespoon sugar and I cup milk ; mix sugar and mustard, and spread over both sides of the ham ; put in pan, pour over the cup of milk, and bake in a moderate oven i hour.
BAKED HAM No. i.
Mrs. E. S. Griffis.
Take a 10- or 12-pound ham and soak in water over night; put it in a roasting pan, with a cup of water in the lower pan ; let it roast for 3 hours in a moderate oven; turn it over fre- quently. When the skin commences to curl, it is done; take it out and remove the skin ; turn the fat side up, sprinkle thickly with sugar and about a handful of cloves stuck into it ; return to oven and brown. Can be eaten either hot or cold.
BAKED HAM No. 2.
Mrs. W. B. Shuler.
Three pounds ham in one piece, cover with hot milk, and bake in covered casserole 2 hours.