Virginia ham and brandied peaches from The Williamsburg Cookbook: Traditional and Contemporary Recipes Adapted from the Taverns and Inns of Colonial Williamsburg by Letha Booth and Joan P Dutton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrot pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Virginia ham should be aged for at least 12 months. Soak 24 hours. Can substitute brandy or other fruit brandy for peach brandy.

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