Barbecued Ham
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Barbecued Ham.
If your ham is raw, soak as above directed [see recipe for "Broiled Ham"]; then lay the slices flat in a frying-pan; pepper each and lay upon it a quarter of a teaspoonful of made mustard. Pour about them some vinegar, allowing half a teaspoonful to each slice. Fry quickly and turn over. When done to a fine brown, transfer to a hot dish; add to the gravy in the pan half a glass of wine and a very small teaspoonful of white sugar. Boil up and pour over the meat.
Underdone ham is nice barbecued.
-----------
Barbecued Ham.
If your ham is raw, soak as above directed [see recipe for "Broiled Ham"]; then lay the slices flat in a frying-pan; pepper each and lay upon it a quarter of a teaspoonful of made mustard. Pour about them some vinegar, allowing half a teaspoonful to each slice. Fry quickly and turn over. When done to a fine brown, transfer to a hot dish; add to the gravy in the pan half a glass of wine and a very small teaspoonful of white sugar. Boil up and pour over the meat.
Underdone ham is nice barbecued.
