Broiled 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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Broiled Ham.
Cut in slices. Wash well, and soak in scalding water in a covered vessel for half an hour. Pour off the water and add more boiling water. Wipe dry when the ham has stood half an hour in the second water, and lay in cold for five minutes. Wipe again and broil over (or under) a clear fire.
Cold boiled ham, that is not too much done, is better for broiling than raw. Pepper before serving.
-----------
Broiled Ham.
Cut in slices. Wash well, and soak in scalding water in a covered vessel for half an hour. Pour off the water and add more boiling water. Wipe dry when the ham has stood half an hour in the second water, and lay in cold for five minutes. Wipe again and broil over (or under) a clear fire.
Cold boiled ham, that is not too much done, is better for broiling than raw. Pepper before serving.
