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Classic
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page 134
a thick batter; dip each piece in this and fry in hot lard. Or, dip them in
beaten egg and flour and fry. Souse is good eaten cold or warm.
BOILED HAM.
First remove all dust and mold, by wiping with a coarse cloth; soak it for an
hour in cold water, then wash it thoroughly. Cut with a sharp knife the hardened
surface from the base and butt of the ham. Place it over the fire in cold water,
and let it come to a moderate boil, keeping it steadily at this point, allowing
it to cook twenty minutes for every pound of meat. A ham weighing twelve pounds
will require four hours to cook properly, as underdone ham is very unwholesome.
When the ham is to be served hot, remove the skin by peeling it off, place it on
a platter, the fat side up, and dot the surface with spots of black pepper.
Stick in also some whole cloves.
If the ham is to be served cold, allow it to remain in the pot until the water
in which it was cooked becomes cold. This makes it more juicy. Serve it in the
same manner as when served hot.
BROILED HAM.
Cut your ham into thin slices, which should be a little less than one quarter of
an inch thick. Trim very closely the skin from the upper side of each slice, and
also trim off the outer edge where the smoke has hardened the meat. If the ham
is very salt lay it in cold water for one hour before cooking, then wipe with a
dry cloth. Never soak ham in tepid or hot water, as it will toughen the meat.
Broil over a brisk fire, turning the slices constantly. It will require about
five minutes, and should be served the last thing directly from the gridiron,
placed on a warm platter, with a little butter and a sprinkle of pepper on the
top of each slice. If ham or bacon is allowed to stand by the fire after it has
been broiled or fried, it will speedily toughen, losing all its grateful juices.
Cold boiled ham is very nice for broiling, and many prefer it to using the raw
ham.
POTTED HAM.
To two pounds of lean ham allow one pound of fat, two teaspoonfuls of powdered
mace, half a nutmeg, grated, rather more than half a teaspoonful of cayenne.
Mode.--Mince the ham, fat and lean together, in the above proportion, and pound
it well in a mortar, seasoning it with cayenne pepper, pounded mace and nutmeg;
put the mixture into a deep baking dish, and bake for half an hour; then press
it well into a stone jar, fill up the jar with clarified lard, cover it
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