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Classic
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page 99
HAM COOKED IN WINE
Mrs. Henry C. Buckner
Scrub well and soak an old ham in plenty of water for 48 hours. Weigh ham and
allow 1/2 hour for each pound, place in large ham boiler and fill with cold
water; let simmer (not boil) gently the allotted time. When half the time is up,
pour off the water; fill again with fresh boiling water, into which put 1/2 cup
of vinegar, a bay leaf and a few cloves, and finish cooking. Let the ham remain
in the water until cool. Then remove the skin. Mix 2 tablespoonfuls of
"Coleman's Mustard" with vinegar, spread over the ham, brush with the yolk of an
egg. Sprinkle with bread-crumbs and sugar, pin on the fat side with cloves and a
few raisins.
With a sharp knife make incisions all through the ham, holding back the openings
and pouring in 1/2 pint of sherry. Place in the oven for 1/2 hour, basting every
5 minutes. Do not cut until perfectly cold.
KENTUCKY BAKED HAM
E. D. P.
Take a good magnolia ham 1 or 2 years old and let it soak 36 hours. Make a stiff
dough of flour
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Classic
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