{"id":4712,"slug":"boiled-ham-a-la-leonard","title":"Boiled ham, à la Leonard","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 smoked ham","4 or 5 carrots","2 bay leaves","a small bunch of thyme, sage and basil","a bunch of celery tops","mace","cloves","pepper berries","some clear soup stock","Madeira sauce","3 spoonfuls of molasses","1 spoonful of French mustard"],"ingredients_norm":["smoked ham","carrot","bay leaf","thyme sage and basil","celery top","mace","clove","pepper berry","clear soup stock","madeira sauce","molasses","french mustard"],"steps":["Soak a smoked ham in cold water for twelve hours, after having cut off the handle bone and shortening the hip bone.","Set on the fire and bring to the boiling point very gradually, then drain off the water, and replace with water of tepid warmth.","Add four or five carrots, two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery tops, all tied in a bunch.","Season with mace, cloves and pepper berries, let it come to bubbling heat, and then set on back of stove, where it may simmer at an even temperature.","When done; allowing about a quarter of an hour for each pound of meat; peel, and serve with a sauce made of some clear soup stock, Madeira sauce, three spoonfuls of molasses and a spoonful of French mustard.","The ham should be basted frequently while cooking."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w30:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9119961015b0e90478eeb2d72a189c059530d5e9cce9760e4951e4a7b376f714","created_at":"2026-08-02T16:38:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-ham-a-la-leonard"}