The 1901 Cookbook Archive
No. 979 — Freshly Salted Boiled Ham
English historical translation of Molokhovets recipe No. 979 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a piece of freshly salted ham thoroughly. If it has been salted for some time, soak in water for several hours.
Boil until tender, using a fork to test it as described in the historical source. Shortly before serving, remove the outer skin, slice and arrange on a platter.
Serve cold or hot. When served hot, garnish with boiled potatoes, a vegetable or root sauce, or offer mustard or horseradish with vinegar.
Historical editorial note: The original gives no modern curing or cooking-temperature standard. These are historical instructions.
Original source: Read Russian recipe No. 979. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.