Originally Published:
Jubilee Cook Book, 1887
Original Images:

Boil the small end of a ham and after slicing off all that can be served nicely for the table, take from the bone the little bits that may be left and chop them fine. Then take a deep dish, cover the bottom with rolled crackers; then sparingly spread the chopped ham; and then hard boiled eggs, thinly sliced ; and then another layer of crackers, ham and eggs until the dish is filled. Add a few lumps of butter, pepper and salt, with milk or water. Cover with a crust or grated cracker. Bake three quarters of an hour.