Ham A La Venison

Spread thin slices of cold boiled ham with a little made mustard and a dash of cayenne pepper. Melt over hot water a tablespoon of butter and half of a small tumbler of currant jelly. Put in the slices of ham. It should brown nicely but not scorch.

Boiled Ham

Put a whole ham in a vessel with a good tight lid. Cover with cold water. Heat and boil fifteen minutes. Set the hot vessel, water, ham, and all inside a clean box or keg with several inches of crumpled paper in the bottom. Pack paper or any convenient material around the sides. Cover with a thick cushion of similar packing. Place a weight on top to keep it all tight and hot. Let stand twelve hours. Open. The water will be scalding hot. Let it cool and then lift the ham out. Remove the skin. Place in a roasting pan. Cover the ham with' a half inch layer of brown sugar and stick cloves all over it. Bake twenty minutes or until well browned.

Egg Sauce

Blend together two rounded tablespoonfuls each of butter and flour. When smooth add one and one-half cups of boiling water. Simmer a few minutes. Season well with salt and pepper and into the sauce slice four or five hard boiled eggs. Boil up once and pour into small dish for the table. To be served with cold boiled ham.

Rolled Ham And Steak

Roll a one-pound slice of ham in two pounds of round steak and tie securely. Place the roll on a wire stand in a granite pail. Put one cup of boiling water in the pail. Cover. Set the pail inside a kettle of boiling water. Boil fifteen minutes. Place in the cooker three hours. Thicken the gravy with browned flour. Serve with baked potatoes.