Page:Browne - The Plain Sailing Cook Book.djvu/49

 BAKED HAM


 * MATERIALS

1 whole ham—smoked

2 tablespoons brown sugar

3 tablespoons fine crumbs

12 cloves


 * UTENSILS

Scales

Large covered kettle

Sharp knife

Roasting-pan

DIRECTIONS
 * 1) Weigh the ham, and soak it overnight in cold water.
 * 2) When ready to cook it, wash the ham and trim off the hard skin near the end of the bone.
 * 3) 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.
 * 4) 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.
 * 5) Remove the kettle from the fire, and let the ham cool in the water in which it has cooked.
 * 6) Take the ham from the kettle, and with a knife peel off the skin.
 * 7) 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 
 * 1) Select a slice of ham about ¾ of an inch thick, and soak it several hours or overnight in cold water.
 * 2) Pour off the cold water, cover the ham with boiling water, and let it stand fifteen minutes.
 * 3) 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.