Baked ham 1: Ham labeled "cook before eating" from Joy of Cooking (Sixth edition 1975) (page 483) by Irma S. Rombauer and Marion Rombauer Becker

  • whole ham

  • EYB Comments

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

Accompaniments: Baked pineapple rice; Sweet potato and pineapple soufflé; Boiled chestnuts 1; Scalloped potatoes 1; Sauce Dijonnaise; Barbecue sauces 1; Sweet-sour mustard sauce; Cherry sauce 1; Raisin sauce 1; Cider or beer raisin sauce; Cumberland sauce 1; Sour cream horseradish dressing (Dresden sauce); Spirit glaze for ham; Sweet potato and applesauce soufflé

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.

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