Show I 1 meat thermometer Is used cook a fresh ham until the thermometer registers F prepared by the united department of in roasting fresh pork as with other roast meats the bureau of home economics of the united states depart ment of agriculture advocates the use of a roast meat thermometer to take the guesswork out of the results the roast meat thermometer Is put directly into the meat before cooking Is begun and it stays there to show when the desired stage Is reached an oven thermometer Is also because modem recipes for baking meat gen brally say to sear the outside at a high temperature and then reduce the heat to some specified point which can only bo properly determined by a thermos eter moderate cooking temperature Is best after the surface has been seared to develop rich flavor pork especial ly should always be served well done here are full directions for roasting a fresh ham and for making a good graby to serve with it as given in the leaflet pork in preferred ways roast fresh ham wipe the ham with a damp cloth and leave the rind on the ham will cook more quickly and shrink less when the and Is not removed sprinkle the surface of the meat with salt and pepper and rub with hour place the ham rind side up on a rack in an open roasting pan without water make a small incision through the rind with a sharp knife or skewer cut short gashes around it with scissors and insert a roast meat thermometer through the opening so that its bulb reaches the center of the fleshiest shiest per the ham r place the pan containing the ham ii a hot oven degrees F and bear for about 20 minutes then reduce the bvm temperature rapidly to very moderate heat degrees to degrees F and continue the cooking at tills temperature until the roast meat thermometer in the ham registers degrees P between 25 and 80 minutes per pound will ably be required when these oven temperatures are used do not add water and do not cover the meat during roasting when the ham Is done remove it from the oven and carefully take oft the rind to remove the rind easily break through it on the fleshy side at the hock then turn the ham over and lift the rind oft in one piece with a sharp knife score the tat covering la squares long stemmed cloves into the intersections and sprinca brown sugar over the fat surface return to a moderately hot oven degrees F to brown over the top serve hot or cold savory brown gravy remove excess fat from the pan droppings drippings drip pings mix two tablespoon tute of flour with the droppings drippings drip pings remaining in the pan add one and a half to two cupfuls of cold and cook until smooth if the pan droppings drippings drip pings ara strong in flavor add more water and flour in proportion cook one hall cupful of chopped parsley or celery leaves and one tablespoonful of chopped onion in a small quantity of the tat and add to the gravy season to taste with salt pepper celery seed lemon ulce |