Page:Browne - The Plain Sailing Cook Book.djvu/49

 

BAKED HAM

• MATERIALS
• 1 whole ham—smoked
• 2 tablespoons brown sugar
• 3 tablespoons fine crumbs
• 12 cloves

• UTENSILS
• Scales
• Large covered kettle
• Sharp knife
• Roasting-pan

 

DIRECTIONS

1. Weigh the ham, and soak it overnight in cold water.
2. When ready to cook it, wash the ham and trim off the hard skin near the end of the bone.
3. Put the ham in a large kettle, cover it with cold water, put the kettle over the fire, and bring slowly to the boiling-point.
4. Reduce the heat, cover the kettle, and let simmer gently until the ham is tender. This will require about thirty minutes of cooking for each pound.
5. Remove the kettle from the fire, and let the ham cool in the water in which it has cooked.
6. Take the ham from the kettle, and with a knife peel off the skin.
7. Put the ham in a roasting-pan, sprinkle the sugar and crumbs over it, and press the cloves into its surface at intervals. Bake one hour in a slow oven.

 

BROILED HAM

1. Select a slice of ham about ¾ of an inch thick, and soak it several hours or overnight in cold water.
2. Pour off the cold water, cover the ham with boiling water, and let it stand fifteen minutes.
3. Pour off the hot water, and broil the ham in a frying-pan or on a broiler under the gas, turning the slice every few minutes and cooking slowly until it is well browned.

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