Sliced Pork Creole

Select a two and one-half pound piece of fresh ham, cut about one-half inch thick. Trim off the extra fat, put the ham in a hot frying pan and cook it ten minutes, or until browned. Then add two sliced onions, a cupful of stewed tomato and a shredded green pepper and cook for five minutes longer. Add four tablespoonfuls of flour, rubbing it well into the meat, and barely cover with boiling water. Season and cook, covered, the balance of half an hour. When the time is almost up add two cup-fuls of boiled spaghetti. Serve surrounded by the spaghetti.

Boiled Ham

If a small ham is desired, select a boned shoulder, or butt end of a whole ham. Otherwise use a whole ham. Scrub well with cold water containing a little baking soda and put on to cook in cold water containing a table-spoonful of mixed pickle spice, if the flavor is desired. Bring to boiling point and simmer until the ham is perfectly tender, about three hours for a ten-pound ham. Let it cool in the water. Pare back the skin, but do not remove it. Slice as much ham as is needed, fold the skin over the cut surface and wrap the ham in paraffine paper.

Pan-Broiled Boiled Ham

Slice boiled ham thin, put a little ham fat and a dusting of sugar in a frying pan, and brown the ham in it.

Virginia Baked Ham

A small, rather lean ham

6 cloves

1/2 teaspoonful celery seed

Sugar

Boiling water

1/2 teaspoonful ground cinnamon 10 peppercorns 1 quart sweet cider Beaten egg

Wash the ham thoroughly, sprinkle with soda, scrubbing it all over the surface, rinse in cold water and place in a kettle with the clove, celery seed, cinnamon and peppercorns and a quart of sweet cider; cover with boiling water and simmer till tender, four or five hours. Remove from the water, pare off the skin and sprinkle the ham with sugar; brush over with beaten egg, then cover with ground bread crumbs, stick in cloves at even intervals and brown in the oven. Trim the meat from the bone end, and decorate the latter with celery leaves and curls. Serve with currant sauce.

Ham Roasted With Grape Juice

A lean ham

1 cupful sliced carrots

1/4 cupful sliced onions

Thyme

Bay leaf 10 peppercorns 6 cloves Grape juice

Scrub the ham with soda water, then soak it for twelve hours. Remove the end bone. Put in the bottom of a roasting-pan the carrots, onion, thyme, a bay leaf, peppercorns and cloves. Set on the ham, pour over a pint of grape juice and cover the pan closely for twelve hours. Then wrap the ham in heavy paraffine paper, or encase in a prepared paper bag, cover with a thick paste of flour and water and roast for three hours in a hot oven. Then make a hole in the paste and pour in slowly by means of a funnel the grape juice in which the ham has stood to season. Put some-paste over the hole and close it, and let it roast an hour longer. When done, remove the paper carefully to preserve all the juices, dust the ham with sugar and brown it and serve plain or with grape sauce.