{"id":4862,"slug":"boiled-ham-with-spinach","title":"Boiled ham with spinach","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an eight-pound ham","water","plain spinach","champagne or Madeira sauce, or plain bouillon"],"ingredients_norm":["ham","water","plain spinach","champagne or madeira sauce or plain bouillon"],"steps":["Soak an eight-pound ham in water over night.","Then put on fire, in a pot, covered with cold water, and bring to a boil.","Then set to side of stove where it will simmer, but not boil, for about three and one-half hours, when the ham should be done.","Try to pull off the skin. If it comes off easily the ham is cooked.","Serve with plain spinach, and with either champagne or Madeira sauce, or plain bouillon."],"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:w40:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f3d263ef805ff7f4b462c79033c7ff484087a5efd03bd023a1add6796ac342bc","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-with-spinach"}