A smoked ham was a staple on 1860s dinner tables, but making it feel like a real Sunday meal took a little trick from the pantry. Since white sugar was hard to come by, cooks mixed dark molasses with a splash of cider vinegar and mustard. The vinegar cuts right through the salty pork, while the molasses bakes into a dark, sticky crust. It’s quick to prep, completely authentic, and fills the house with the exact same smell a New England kitchen would have had during the Civil War.
The Ingredients
- 4‑5 lb ham (smoked or cured)
- Molasses glaze: ¼ cup molasses, 1‑2 tablespoons vinegar (apple cider), some brown sugar, bit of mustard, a little water to thin
The Process
- Preheat oven to ~350‑375°F. Score the fat of the ham.
- Place ham in roasting pan, cover loosely, roast until internal temp is safe (modern equivalent).
- In final 30‑40 minutes, brush with glaze mixture, allow to caramelize but not burn. Let rest before slicing.
Sources: Project Gutenberg — The American Frugal Housewife by Lydia Maria Child (Page 56), Internet Archive — Mrs. Lincoln’s Boston Cook Book by Mary J. Lincoln (Pages 210–211)