{"id":5592,"slug":"virginia-ham-glace","title":"Virginia ham, glacé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a Virginia ham","cold water","one quart of sherry wine","powdered sugar"],"ingredients_norm":["virginia ham","cold water","sherry wine","powdered sugar"],"steps":["Soak a Virginia ham in cold water over night.","Then put the ham in à large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours.","The ham is done when the skin is easy to loosen.","Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake.","Baste continually.","After twenty minutes dust the top with powdered sugar, and bake until brown."],"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:w86:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"02129d0524298dad9c865f448213796bab5d2b4536c0ae7ed0827951b1364e70","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/virginia-ham-glace"}