HOME-CURED PORK 85 



Baked Ham. Most persons boil ham. It is much better baked, 

 if baked right. Soak the whole ham for an hour in clear water 

 and wipe it dry. Next spread it all over with thin batter, and 

 put into as deep dish with sticks under it to keep it up out of 

 the gravy. When it is fully done take off the skin and batter 

 crusted upon the flesh side and set away to cool. It should bake 

 from six to eight hours. After removing the skin, sprinkle over 

 the ham two tablespoons of sugar, some black pepper and rolled 

 crackers. Put in a pan and return to oven to brown. Then 

 stick cloves to the fat portion and dust with powdered cinnamon. 



Boiled Ham. Pour boiling water over the ham, and let it 

 stand until cool enough to wash. Scrape clean; put in a thor- 

 oughly cleansed boiler with enough could water to cover it; bring 

 this to the boiling point and then place on the back of the stove 

 and let simmer steadily for from six to seven hours or until very 

 tender when pierced with a fork be careful to keep the water 

 at boiling point but do not allow to go much above. Turn the 

 ham once or twice while in the water. When done put in bak- 

 ing dish to skin. Dip the hands in cold water and take the skin 

 between the fingers and peel it as you would an orange. Set in 

 a moderate oven placing the lean part of the ham downward. 

 Sift over it rolled crackers and bake one hour. Or cover with 

 the white of a raw egg and sprinkle sugar and finely pulverized 

 bread crumbs over it. Place in the oven and brown. The baking 

 brings out a quantity of fat leaving the meat much more delicate ; 

 in warm weather it will keep in a dry, cool place for a long 

 time. 



Boneless Boiled Ham. Soak a well cured ham in tepid water 

 over night, boil it until perfectly tender, putting it on in warm 

 water. Take up in a wooden tray and let cool. Remove the 

 bone carefully, press the ham again into shape and return to the 

 boiling liquor. Remove pot from fire and let ham remain until 

 cold. Cut cross wise and serve cold. 



Delicious Fried Ham With Eggs. Slice ham and place in boil- 

 ing water and cook until tender. Put in frying pan and brown; 

 then place on platter. Fry some eggs by dipping gravy over their 

 until done instead of turning them. Take up carefully and lay 

 on slices of ham. 



Ham and Egg Lunch Loaf. Chop remnants of cold boiled 

 ham; add crushed crackers and from three to six eggs, according 

 to the amount of meat. Bake in a round baking powder can 

 and when cold it may be sliced for the table. 



Ham Balls. Take half a cup of bread crumbs and mix with 

 two eggs well beaten. Chop fine some bits of cold boiled ham and 

 mix all together. Make into balls and fry. 



To Cook Pickled Side Meat. Cut in slices to fry; parboil to 

 freshen. Roll in flour and fry until cooked through. 



