Boiled Ham (Virginia Style)
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Meat & Poultry
Oils & Vinegars
Pantry / Durable
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Archive recipe
A historic Canadian dish of twelve-pound ham, molasses, vinegar, stick cinnamon and breadcrumbs. Adapted from Boiled Ham (Virginia Style), from The Canadian Family Cook Book (1914).
Adapted from Boiled Ham (Virginia Style), in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/boiled-ham-virginia-style.md.
The dish
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2 of 5 items checked · 4 aisles
Take a cup of molasses, one cup of vinegar and a few pieces of stick cinnamon, and stir these ingredients into the water in which the ham is to be boiled
Put in the ham and boil slowly three hours
Leave the ham in the water until it is lukewarm
Take it out and skin
Cover with breadcrumbs and put in a pan in the oven, with one cup of vinegar
Bake one hour
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)