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Boiled Ham

  • Ham
  • Cloves
  • Egg, beaten
  • Bread crumbs
Soak the ham overnight or for several hours. Scrape and trim carefully. Put in a kettle and cover with cold water. Bring gradually to a boil and cook slowly until tender. Remove from the fire. Set aside so that the ham may partially cool. Then remove the ham from the water. Peel the skin carefully in 2 inch strips. Make rings or figures with cloves stuck in the crust. Brush with beaten egg and dust thickly with bread crumbs. Brown in the oven. Add a paper ruffle to the shank before sending to the table. Garnish with cauliflower, cabbage, sauerkraut, spinach or any greens.
Submitted by Tess M Jul 25, 2009 15 min 30 min 45 min
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