A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Parboil a thick cut of ham of about two pounds for one-half hour in cold water with three whole cloves and one tablespoonful sugar
dot with bits of butter and put in hot oven for one-half hour
melt two tablespoonsful butter, add one tablespoonful flour, one cup warm milk and all the gravy in the baking pan
let this come to a boil and add one can mushrooms
season with salt and pepper
boil ten minutes
arrange ham on platter and pour over mushroom sauce
Modern guidance to help you succeed with this vintage recipe
Parboiling the ham removes excess salt through osmosis while the sugar and cloves infuse the meat with flavor. The subsequent roasting allows the Maillard reaction to develop a caramelized crust on the surface. Creating a roux-based sauce with the pan drippings captures the concentrated ham flavors while the flour provides body and prevents the sauce from separating when the mushroom liquid is added.
The ham can be parboiled up to 1 day ahead, cooled completely, and stored wrapped in the refrigerator. Bring to room temperature for 30 minutes before roasting. The mushroom sauce can be prepared up to 2 days ahead and refrigerated in an airtight container; reheat gently over low heat, whisking frequently, and thin with additional milk if needed.
Store leftover ham and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the ham in a 325°F oven covered with foil for 15-20 minutes. Reheat the sauce in a saucepan over medium-low heat, whisking frequently and adding milk by the tablespoon if the sauce has thickened too much.
AI-generated tips from Chef Cecil's culinary database
The ham can be parboiled up to 1 day ahead, cooled completely, and stored wrapped in the refrigerator. Bring to room temperature for 30 minutes before roasting. The mushroom sauce can be prepared up to 2 days ahead and refrigerated in an airtight container; reheat gently over low heat, whisking frequently, and thin with additional milk if needed.
Store leftover ham and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the ham in a 325°F oven covered with foil for 15-20 minutes. Reheat the sauce in a saucepan over medium-low heat, whisking frequently and adding milk by the tablespoon if the sauce has thickened too much.
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