Smothered Ham

Carol Junkins


Recipe from: Food That Made New England Famous, by Mrs. Walter K. Hall, Lynnfield Ctr., MA. She wrote: "My Grandaires lived on the water front overlooking Lynn Swampscott Bay, 1857, where 'hard times and uninvited guests ultimately forced them to commercialize their "elegant table" - thereby establishing a fore runner of residential dinning rooms on the North Shore . My proudest possession is the blue platter on which they served "Smothered Ham"


☆☆☆☆☆ 0 votes

10 Min
1 Hr


  • 1 large
    slice of ham, middle cut, two inches thick
  • 8
    whole cloves
  • 1 1/2 c
    whole milk
  • 1 1/2 c
    stale bread crumbs
  • 1/2 tsp
  • 1/2 tsp
  • 1 1/2 Tbsp
    onion, chopped fine
  • ·
    brown sugar, enough to cover

How to Make Smothered Ham


  1. Cover the ham with cold water and allow to simmer 45 minutes. Drain well and place in baking pan. Space cloves in ham. Spread with mixture made with bread crumbs soaked in scalded milk and seasonings. Frost with brown sugar.
  2. Bake in medium oven 350 degrees about 50 minutes. The top should be golden brown and crispy when done. Surround with nasturtiums. Stems can be eaten.

Printable Recipe Card

About Smothered Ham

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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