Roast Or Baked Ham

1 ham Brown sugar Soft bread-crumbs

1 teaspoon mustard Whole cloves

Cover ham with boiling water, simmer about 20 minutes per pound. Whenever possible, follow directions given by packers as to the best method for cooking their hams. Drain and remove skin. Mix sugar and crumbs in the proportions of four parts sugar to one of crumbs, add mustard and spread over ham. Insert cloves one inch apart, making a diamond pattern. Bake in a slow oven (300° F.), allowing ten minutes per pound. To stuff, remove bone; see Stuffings, page 303.

Broiled Ham

Place the slices on broiler and turn them frequently. Either boiled ham or raw ham may be used for broiling.

Fried Ham With Cream Gravy

1 pound ham in slices about 1/2 inch thick 1 tablespoon flour

1 cup milk Pepper

If the ham is too salt, place it in a frying-pan, cover with cold water and set the pan on a range in mild heat. When the steam commences to rise, pour off the water and add more cold water. As soon as this water steams, lift out the slices of meat and drain well before frying. Place the meat in a hot pan, and cook without addition of fat, unless the ham is exceptionally lean; in this case, a spoonful of drippings should be used. When the ham is nicely browned, place it on a platter, and add a cup of milk to the fat in the pan. When this boils, thicken it to a cream with one or two tablespoons of flour mixed to a smooth paste with a little cold milk, season with pepper, then turn the gravy over the ham. A more simple gravy is made by adding a little hot water to the fat in the pan and pouring this over the meat.

Fried Ham And Eggs

Fry a slice of ham, browning both sides. Break each egg separately in a saucer and slip into the hot fat in the frying-pan. Lower the heat, and baste with the hot fat. As soon as the color changes, they are done. Place them on top of the ham and send to the table hot.


1 pound sausage 1 tablespoon flour

1 cup milk Salt and pepper

When cooking sausage in casings, prick the skins thoroughly with a steel fork to prevent their brusting. If cooking in bulk, shape the sausage meat into balls with the hands. Place them in a hot frying-pan and fry until brown, adding no fat, as there will generally be plenty in the meat. When done, remove the sausage to a platter. Pour off all but one tablespoon of fat, add one tablespoon of dry flour and cook one minute, stirring all the time; then gradually add one cup of milk, still stirring. When the gravy is boiling and is of a creamy consistency, add salt and pepper to taste, pour the gravy over the sausage and serve.

Sausages 61Sausages 62

Potted Ham

1 cup cold cooked ham Cayenne pepper

Powdered mace Mustard

Mince some cold, cooked ham, mixing lean and fat together, and pound in a mortar, seasoning with a little cayenne pepper, mace and mustard. Put into a baking-dish and place in the oven ( 350° F.) for one-half hour; afterward pack it into pots or little stone jars, covering with paraffin and paper,, This is convenient for sandwiches.