Soak, scrub, and trim away all the blackened underside until the meat shows clean and red. Wash with vinegar, rubbing it in well. Cover the underside with a paste of flour and water, and lay upside down in your roaster. Pour about it two cup-fuls of cold water and two tablespoonfuIs of vinegar ; stir in a tablespoonful of sugar and the same of minced onion. Cover closely and bake in a moderate oven twenty-five minutes to the pound. Baste five times to keep the paste from scaling off.

Skin, and remove the paste while hot, sift fine cracker-crumbs over the top, and brown in a quick oven. It is best cold.

BROILED HAM. Cut thin, wash well, and lay in a frying-pan full of warm - not hot - water. Bring slowly to scalding, take from the fire, and, covering closely, leave in the water for half an hour. Pour off the water and cover the ham with boiling water. Let the meat stand covered in this fifteen minutes, and transfer to cold. After five minutes pour this off and wipe the ham dry. Broil over clear coals, dust with pepper, and serve. Cold boiled ham is better than raw for broiling.