Ham Baked in Luick Sealtest Milk

📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic savory recipe featuring a thick-cut ham baked in milk and seasonings until tender, creating its own rich gravy. Accompanied by a traditional homemade egg noodle recipe.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	1 hour	1 hour	4-6 servings

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🔪 Key Equipment

• Skillet
• Casserole
• Baking dish
• Rolling pin

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Ingredients

Ham Main Ingredients

Measurements	Ingredients	Prep / Notes
1 slice	Ham	At least 1 inch thick
as needed	Cold water	For boiling
to taste	Brown sugar	For spreading
to taste	Dry mustard	For spreading
as needed	Milk	Luick Sealtest brand preferred
1/16 tsp per cup	Baking soda	Dissolved in milk

Noodles Ingredients

Measurements	Ingredients	Prep / Notes
As needed	Eggs	Beaten
1 tbsp per egg	Water	Measured per egg
Pinch	Salt	For dough
As needed	Flour	To roll and dust

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Instructions

Step 1: Ham Preparation

1. Unless you know the 1 slice ham is not too salty, cover the slice with cold water and heat to boiling in a skillet.
2. If the skillet is much larger than the slice, transfer the 1 slice ham to a casserole or smaller baking dish for baking.
3. Spread the top with a mixture of brown sugar and dry mustard; rub the seasonings well into the 1 slice ham.
4. Just cover the 1 slice ham with milk in which baking soda has been dissolved (only 1/16 teaspoon to a cup of milk).

Step 2: Baking

5. Bake in a moderate oven at 375 degrees F. for 1 hour until done and bubbly.
6. The milk will form a gravy which can be served with the 1 slice ham.

Step 3: Making Noodles

7. Mix eggs, 1 tbsp water per egg, pinch salt, and enough flour to form a soft dough.
8. Roll out to a thin sheet using plenty of flour on the board, then allow to dry.
9. Fold and cut into thin strips, dry thoroughly, and cook in salted water until tender.

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💡 Make-Ahead & Storage: Noodles can be fully dried and stored in an airtight container for weeks before cooking.

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Original Recipe Scan