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BAKED HAM
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DIRECTIONS
- Weigh the ham, and soak it overnight in cold water.
- When ready to cook it, wash the ham and trim off the hard skin near the end of the bone.
- 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.
- 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.
- Remove the kettle from the fire, and let the ham cool in the water in which it has cooked.
- Take the ham from the kettle, and with a knife peel off the skin.
- 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
- Select a slice of ham about ¾ of an inch thick, and soak it several hours or overnight in cold water.
- Pour off the cold water, cover the ham with boiling water, and let it stand fifteen minutes.
- 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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