How To Cook A Ham

Never put a ham in cold water, and be equally careful never to place one in boiling water. First, let the water become lukewarm, and then put the ham in. Let it simmer or boil lightly for four or five hours - five is better than four - then take it out and shave the rind off. Rub granulated sage into the whole surface of the ham so long as it can be made to receive it. Place the ham in a baking dish, with a bottle of champagne or prime cider. Baste occasionally with juice, and let it baste an hour in a gentle heat.

Boiled Ham

Wash and scrape your ham; if it is not very salt it need not be soaked; if old and dry, let it soak twelve hours in lukewarm water, which should be changed several times. Put it in a large vessel filled with cold water. Let it simmer, but be careful not to let it boil, as it hardens and toughens the meat. Allow twenty minutes to cook each pound of meat. When it is done, take it out of the water, strip off the skin, and serve it. Twist scalloped letter paper round the shank, or ornament it with sprigs of green parsley neatly twisted round it. If it is not to be eaten whilst hot, as soon as it is taken from the pot, set it away to get cold, then skin it, by which means you preserve all the juice of the meat. It may be garnished as above, or, if you choose, you may glaze it.

Glazed Ham

Beat the yolks of two eggs very light, cover your ham all over with the beaten egg, then sift over some grated cracker, and then set the ham in the oven to brown the glazing.

Breakfast Dish From Cold Bacon

Cut the bacon into slices about a quarter of an inch thick, grate over them some crust of bread, and powder them well with it on both sides. Lay the rashers on a cheese-toaster, and brown them on both sides.

Excellent to accompany poached or fried eggs, and for a garnish around veal cutlets, or sweetbreads, or hashed calf's head, or dishes of green peas or beans.