Boiled Ham

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 fat ham, 10 lbs
  • 10 pepper corns
  • 1 medium onion, sliced
  • 2 bay leaves
  • 1 dozen cloves
  • ½ cup brown sugar
  • Carrot, celery, diced
  • 3 cups rye bread crumbs
  • Cold water


Soak ham several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin near end of bone, put in a kettle with the onion, carrot, celery (twice as much as you would for flavoring soups), and spices, cover with cold water, heat to the boiling point, skim, and cook slowly until tender, 5 or more hours, ½ hour to a pound. Remove from stove, let cool in brine, remove from water and take off the skin. Place in dripping pan, sprinkle with the sugar and a thick layer the bread crumbs. Stick with cloves ½ inch apart. Place oven to brown about 1 hour.