Ham and Parsnips

Ham and Parsnips

Culinary Food Region 1

This tasty recipe originates from the New Jersey side of the Delaware River, although it was popular throughout southeastern Pennsylvania, especially in the Quaker community. Indeed, parsnips were once one of the primary root vegetables consumed by rural families in Chester, Delaware, and Montgomery Counties, and parsnip muffins were often mentioned in nineteenth-century Philadelphia cookbooks. The ham in the original recipe, which appears to date to the 1840s or earlier, was the justly famous Newbold ham produced by the Quaker Newbold family of Burlington. Recipes for preparing hams in “the Burlington manner” can be found in many period almanacs and cookbooks. Any well-flavored country smoked ham will work in this recipe. Be sure to use ham that has been precooked. The real secret to the success of this dish is the mustard gravy.