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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Soak and clean your ham, boil it with onions, cloves, parsley and sweet herbs until it is nearly done, then let it cool in its own liquor; when cold, pull off the skin and place the ham in the oven gate, with a little sugar and bread crumbs over it till it is brown. If it is to be eaten hot, serve with vegetables and some acid or piquant sauce; if cold, send up savory jelly, Savory Jelly for Cold Turkey or Meat.