{"id":5672,"slug":"sugar-cured-ham-glace-2","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","a 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:w91:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d9a7747e1f0cf8743017b271619034f428078bb1ef7e8c7b112b3e57b3ff47f8","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-2"}