Boiled Ham from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the ham well in cold water, scraping off all portions of mold or salt. Have a large boiler of water on the stove, or, better still, the furnace. Throw in two blades of mace, a dozen cloves and...
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Ingredients
- A Ham
- 2 Blades of Mace
- A Dozen Cloves
- 4 Bay Leaves
- Black Pepper and Parsley to Garnish
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