Prize Ham Curing

The following is the method of curing hams that received the prize at a New England fair: To every hundred pounds of meat take eight pounds of salt, two ounces of saltpetre, two pounds brown sugar, and one and a quarter ounces potash and four gallons water. Mix them and pour the liquids over the hams after they have been in the tub two days, they having been rubbed with fine salt when put in the tub. They should remain in this pickle six weeks, then taken out, hung up three days to dry, and smoked.

Fried Ham For Breakfast

Is particularly nice when the slices are cut the night before and are allowed to soak all night in a cup of water into which a tablespoonful of sugar has been added. This softens the meat and removes excessive saltness.

Devilled Ham

Cut slices of cold ham, fry in their own fat, and when done arrange in a hot dish. Keep warm while you add to the gravy a teaspoonful of made mustard, a good pinch of pepper, a saltspoon-ful of white sugar, and three tablespoonsful of vinegar. Mix these well together before stirring into the gravy; heatall to a sharp boil, pour over the ham, and let it stand, covered, for a minute before sending to the table. There is nothing more appetizing than this dish.

Ham Cooked In Cider

Always cook a ham in cider when you can get it. Boil three hours and bake three, using also the cider to baste with. The apple seems the natural accompaniment of pork. Always scrub the ham well before boiling.

Ham Glace, Champagne Sauce

(1) A ham pared, and soaked for 24 hours in water containing a little vinegar, then covered up in a sheet of plain flour-and-water paste, and baked 4 hours; glazed, and served with champagne sauce. (2) A ham pared, soaked for 12 hours, boiled 1 hour, covered with a mirepoix or sauce consisting of fried onions and herbs moistened with wine, then inclosed in a sheet of plain paste, and baked 3 or 4 hours; glazed, and served with champagne sauce.

Jambon D'York

A Yorkshire ham, or ham served in Yorkshire style-It is pared, soaked for 12 hours in water, boiled an hour, the rind removed; roasted or baked 2 hours, glazed with the gravy and a dust of sugar, the hock pared, and a paper-ruffle put around the bone; served with Yorkshire-ham sauce.

Jambon A La Broche

Ham roasted on a spit.

Jambon A La Maillot

Ham braised in wine, served with vegetables and Madeira sauce.

Jambon Westphalienne

Westphalia in Germany is famous for a brand of small hams.

Jambon Glace A La Jardiniere

A ham baked, glazed, and garnished with various vegetables separately stewed in butter and glazed.

Ham Garnish

For filling potato or rice borders, casseroles, croustades, etc., is made by cutting ham in large dice, button onions same size as the ham pieces fried with them; butter and flour and broth made into sauce, and green peas added.

Croutons Of Ham

Chopped ham, chives, parsley, butter, cayenne, yolk; stirred up over the fire; served on fried bread.

Minced Ham On Toast

Like the preceding; the seasonings of the ham may be varied with catsups, mustard, and bottle sauces.

Ham Croquettes

Made of 1 cup ham, 2 cups dry mashed potato, 1 cup bread-crumbs, 1 tablespoon butter, 1 egg, pepper; made in balls, breaded, fried.

Ham Fritters

Minced ham, bread-crumbs, and egg to moisten; made in pats or balls, dipped in batter and fried.

Ham Cake

Remains of ham pounded in a mortar with butter, shaped in a mould, turned out and eaten cold; or mixed with crumbs and egg it makes small ham-cakes to fry and serve hot.

Ham A La Royal

A fancy ornamental dish for ball suppers, etc. Thin fine slices of lean cooked ham are rolled into cylinder-shapes, fastened with melted gelatine, set on end when cold, and filled with whipped cream containing gelatine to set it and celery-salt for flavor; garnished with green leaves and jelly.