With a sharp knife cut round the knuckle and lengthwise along and right down to the edge of the bone until the aitch bone is reached; then make a straight crosscut right around, and the bone can be removed. Keep the ham hung up in a dry place and when any slices are required as for frying or boiling they are easily obtained and the skin trimmed off.

Baked Ham

Put about a ten-pound ham into a bowl with a good supply of water and let it soak for twelve or fourteen hours. Remove it, trim off all the uneatable parts from the underneath side and spread it over thickly with a paste of water and flour. Place it in a baking dish and set the dish in a well-heated oven and bake for about four hours. When done remove, take off the flour and water crust, skin, brush over with glaze or grate a little crust of bread over it, place a paper frill on the knuckles, and serve with a garnish of vegetables cooked and cut up into various shapes. By cooking a ham in this way it is stewed in its own juice and is very full of flavor.

Baked Stuffed Ham

Boil the ham until it can easily be skinned, remove the skin, and gash the ham to the bone; fill up the cuts with a forcemeat of sifted breadcrumbs, a very little thyme, finely chopped parsley, a seasoning of salt and pepper, and enough butter to mix these ingredients to a paste. Brush over the ham with the well-beaten yolks of eggs, dust it with sifted breadcrumbs, and bake slowly until quite done. Or if a hot boiled ham be served up, and only a small portion of it used, the spaces where the slices have been taken from may be filled with forcemeat, brushed over with beaten egg, sprinkled with breadcrumbs, and put into an oven until browned, the ham being already sufficiently cooked.

Braised Ham

Choose a lean ham, partly bone it, without going to the first joint of the first end, saw the shank bone, trim the meat, and soak the ham in water for twelve or thirteen hours. Tie it in a cloth, place it in a large saucepan, cover with water and boil for four hours with a few cloves, peppercorns and sweet herbs, excepting bay leaves. When cooked remove the ham, drain it, peel off the rind, put it in a narrow braising-pan, pour a bottle of Madeira wine over, place the cover on, and boil until reduced, being careful to baste frequently. Drain, place on a hot dish, mix a little brown sauce with the cooking stock, reduce it, and then add two tablespoonfuls of red currant jelly. Strain the sauce through a fine hair sieve over the ham, and serve with vegetables.

Boiled Ham

Wash the ham, place it in a saucepan, and cover it with hot water; simmer gently for about five hours, then move the saucepan on one side of the fire, and let the ham remain in the water for an hour or two longer. When it is almost cold remove, sprinkle over baked breadcrumbs and three or four tablespoonfuls of fine moist sugar.

Broiled Boned Ham

Wash a ham, place it in a saucepan, cover it with cold water, and boil it for four or five hours, according to its size. Take out the bone, roll the ham, place it in a basin with a large weight on the top. When cold put it on a dish, garnish with parsley, and serve.