A leg of pork salted and smoked. Hams to be boiled, steamed or baked, should be soaked overnight in cold water, thoroughly scrubbed in the morning, and when cooking should be allowed 20 minutes time for each pound in weight. If to be kept for serving when cold, they should be allowed to cool in the water they were boiled in, as that keeps them moist down to the last cutting, even for a week or more.

Stewed Ham With Spinach

The ham prepared and steamed as directed above, taken up, skinned; served in slices on a bed of spinach with brown sauce at sides.

Boiled Ham With Lima Beans

Soaked overnight, scrubbed, boiled for 20 minutes to the pound; served in slices with a garnish of fresh lima beans in brown sauce.

Roast Ham, Champagne Sauce

The ham prepared, then steamed two-thirds of its cooking time, taken up and skinned, placed in baking pan in medium oven, baked and basted till done; but five minutes before taking up, sprinkle with sugar to nicely glaze it; serve with champagne sauce at sides.

Roast Stuffed Ham

The ham prepared, then boned, the bone holes filled with pork forcemeat, drawn together and tied with string then sewn in a cloth, steamed two-thirds of its cooking time, then finished in medium oven after removing cloth and skin; served with celery sauce or sauce flavored with celery salt.

Braised Ham With Vegetables

Prepared, boned and stuffed as in the preceding, tied in a cloth and boiled till within half an hour of its cooking time, then taken up, cloth and skin removed, placed in a brazier with a pint of Madeira wine, rapidly braised and basted till done and the wine reduced, taken up, Espag-nole sauce added to the braise with a little current jelly, boiled up, strained and skimmed; the ham served in slices with the sauce over or under, garnished with glazed root vegetables.

Croquettes Of Ham With Green Peas

Cold cooked ham finely cut two-thirds, mixed with one-third of fresh mashed potatoes and a few egg yolks, seasoned with nutmeg and pepper, rolled into the desired shape, breaded, fried; served surrounded with green peas in Veloute' sauce.

Minced Ham With Egg

Cold ham trimmings minced, mixed with a seasoning of minced and fried shallots, parsley, cayenne and a little horseradish mustard, moistened with a little sauce or gravy, thoroughly heated; served heaped high on buttered toast, with a poached egg on top, or garnished with slices of hot hard boiled eggs. Creamed young carrots, Parisienne vegetables, Jardiniere, and asparagus tips also make a desirable garnish for this dish.