{"id":5670,"slug":"sugar-cured-ham-glace","title":"Sugar-cured ham glacé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A ham","Cold water","Powdered sugar","One pint of sherry wine","Watercress","Champagne sauce"],"ingredients_norm":["ham","cold water","powdered sugar","sherry wine","watercress","champagne sauce"],"steps":["Put a ham in a kettle and cover with cold water.","Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours.","Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan.","Put a pint of sherry wine in the bottom.","Set in oven, and roast until brown.","Serve on a platter garnished with watercress.","Serve champagne sauce separate."],"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:w90:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f34ce913a95613c098f30b5be11bfa4f53a6b2ecc769bc3f60fa1c9df43255f1","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/sugar-cured-ham-glace"}