GLAZED SUGAR-CURED HAM STEAK

Name: GLAZED SUGAR-CURED HAM STEAK
Yield: Serves two.
Ingredients: 3/4 lb. slice of pre-cooked ham; 2 tsp. granulated sugar; 1-1/2 ounces burgundy or claret; pinch ground cloves

William W. Schmitz, Past President, International Chefs Association

Serves two.

Ingredients

3/4 lb. slice of pre-cooked ham
2 tsp. granulated sugar
1-1/2 ounces burgundy or claret
pinch ground cloves

Method

Put two heaping teaspoons granulated sugar into pan which has been on a very hot flame. When sugar starts to melt, place ham steak in pan and fry to a mahogany brown. Turn over and put about 1 1/2 ounces of burgundy or claret and a pinch of ground cloves over steak. Take off flame, put cover on pan and let stand for three minutes and serve. (Note: If raisins are desired, pour boiling water over same the night before and cover immediately. Add raisins to sauce.) Serves two.

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Photograph of printed page 67 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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