Ham Recipe

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Instructions

Twenty-four hours before a ham is to be used scrub it thoroughly with a vegetable brush and cold, weak borax water.
Then put into cold water and soak for twenty-four hours.
If it is to be baked, it requires first about four hours' boiling.
Use a big kettle, as the ham must be completely covered with water.
Let it come to the boil very slowly.
Remove the scum which rises.
When it begins to boil add twelve whole cloves, twelve peppercorns, the outside stalks of one bunch of celery, two chopped onions, two cloves of garlic, one chopped carrot and turnip, two bay leaves, two blades of mace, twelve allspice berries and one quart of cider or a cup of vinegar.
Never allow the ham to boil, merely to simmer slowly, that is one secret of making it tender.
Allow about twenty-five minutes or half an hour to the pound.
If the ham is to be used cold you can add to its tender juiciness by allowing it to stand in the pot liquor till nearly cold.
Then lift it out, peel off the skin and roll it in dried bread crumbs with which three tablespoons of brown sugar have been sifted.
Set it in the oven till the crumbs form a crisp brown crust.
If the ham is to be baked, take it from the water, drain thoroughly, then take off the skin except around the shank, where it may be cut in vandykes with a sharp pointed knife.
Cover with crumbs and stick it full of cloves, then set in a moderate oven to bake for two hours.
If you prefer the ham glazed, allow it to cool as for boiled ham, then skin, wipe dry and brush all over with beaten egg.
Mix one cup of sifted cracker crumbs, a dash of salt and pepper, two tablespoons of melted butter and cream enough to make the crumbs into a paste.
Spread it evenly over the ham, set in a moderate oven and bake till brown, then serve hot with a brown sauce flavored with half a glass of sherry or champagne, if liked.
When a baked or boiled ham goes to the table wrap about the unsightly bone a ruffle of white tissue paper, garnish with hard boiled eggs cut in quarters.
Twenty-four hours before a ham is to be used scrub it thoroughly with a vegetable brush and cold, weak borax water.
Then put into cold water and soak for twenty-four hours.
If it is to be baked, it requires first about four hours' boiling.
Use a big kettle, as the ham must be completely covered with water.
Let it come to the boil very slowly.
Remove the scum which rises.
When it begins to boil add twelve whole cloves, twelve peppercorns, the outside stalks of one bunch of celery, two chopped onions, two cloves of garlic, one chopped carrot and turnip, two bay leaves, two blades of mace, twelve allspice berries and one quart of cider or a cup of vinegar.
Never allow the ham to boil, merely to simmer slowly, that is one secret of making it tender.
Allow about twenty-five minutes or half an hour to the pound.
If the ham is to be used cold you can add to its tender juiciness by allowing it to stand in the pot liquor till nearly cold.
Then lift it out, peel off the skin and roll it in dried bread crumbs with which three tablespoons of brown sugar have been sifted.
Set it in the oven till the crumbs form a crisp brown crust.
If the ham is to be baked, take it from the water, drain thoroughly, then take off the skin except around the shank, where it may be cut in vandykes with a sharp pointed knife.
Cover with crumbs and stick it full of cloves, then set in a moderate oven to bake for two hours.
If you prefer the ham glazed, allow it to cool as for boiled ham, then skin, wipe dry and brush all over with beaten egg.
Mix one cup of sifted cracker crumbs, a dash of salt and pepper, two tablespoons of melted butter and cream enough to make the crumbs into a paste.
Spread it evenly over the ham, set in a moderate oven and bake till brown, then serve hot with a brown sauce flavored with half a glass of sherry or champagne, if liked.
When a baked or boiled ham goes to the table wrap about the unsightly bone a ruffle of white tissue paper, garnish with hard boiled eggs cut in quarters.