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Classic
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page 173
BONED HAM.
Having soaked a well-cured ham in tepid water over night, boil it till perfectly
tender, putting it on in warm water; take up in a wooden tray, let cool, remove
bone carefully, press the ham again into shape, return to boiling liquor, remove
pot from fire, and let the ham remain in it till cold. Cut across and serve
cold.--Miss L. L., Richmond.
BOILED HAM.
Pour boiling water over it and let stand until cool enough to wash, scrape clean
(some have a coarse hair-brush on purpose for cleaning hams), put in a
thoroughly cleansed boiler with cold water enough to cover; boil steadily for
five hours (if the ham weighs twelve pounds), take up and put into a baking-pan
to skin; dip the hands in cold water, take the skin between the fingers and peel
as you would an orange; set in a moderate oven, placing the lean side of the ham
downward, and if you like, sift over pounded or rolled crackers; bake one hour.
The baking brings out a great quantity of fat, leaving the meat much more
delicate, and in warm weather it will keep in a dry, cool place a long time; if
there is a tendency to mold, set it a little while into the oven again.
Or, after the ham is boiled and peeled, cover with the white of a raw egg, and
sprinkle sugar or bread-crumbs over it, place in the oven and brown;
or cover with a regular cake-icing and brown;
or, quarter two onions, stick whole allspice and black pepper in the quarters,
with a knife make slits in the outside of the ham in which put the onions, place
in dripping-pan, lay parsley around, and bake till nicely browned. The nicest
portion of a boiled ham may be served in slices, and the ragged parts and odds
and ends chopped fine for sandwiches,
or by adding three eggs to one pint of chopped ham, a delicious omelet may be
made. If the ham is very salt, it should lie in water over night.
BROILED HAM.
Cut the ham in slices of medium thickness, place on a hot grid-iron, and broil
until the fat readily flows out and the meat is slightly browned, take from the
gridiron with a knife and fork, drop into a pan of cold water, then return again
to the gridiron, repeat several times, and the ham is done; place in a hot
platter, add a few lumps
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