Show Y 0 01 0 x ye y j dij M 4 W C Y V y Z a N baked ham r hm h m S P e c i a 10 wco a i a sio u A baked whole or halt hani ham glazed and browned to the right degree la is a reea real treat at any taino for or the special dinner or for the I 1 supper when looks count us its much as taste the halt half heni shown show above ranks vice acce high in loth both appe appearance artrice iino an flavor for the 61 the decoration may seem more imper tant than the baking perhaps be cause the baking la is such a 1 simple murple niza nutter ter nowadays the haan I 1 Is 8 s simply I 1 amply placed flat gide bide up in an 0 pen open roasting span pan and allowed to bonke at a low temperature until done during tho last few minutes of baking the half look ham pictured above was scored in d dional donaj linet lines with whole cloves and hast bast ed with strained honey the strained honey adds an glaze as well as a delicious flavor A ham asked like this needs no garnishment except perhaps a little crisp greel parsley you may however garnish garn lali it with pine apple rings which have been breame d in ill th ham drip droppings drippings pings and maraschino cherries cherr lesi or orange and sections the fla vor of these fruits enhance that of the cured haia braked abole lole apricots or pears too aro are excellent in tilts this combination com bin atlon these thase are placed in the oven with tho ham just long enough before strying that they fire eire heated these are place placed d around tho the ham hain on the P platt fer it baust bo be t however in any meat ea t lish dish that idonie space will bonded ed for carving so choose a plat pint ter which la Is largo large enough for both liam and garnish without crowl crowding ilig A paper frill such as is shown hero here may bo be made easily from a sheet ot of white letter size elze peper it Is doubled in ili halt and cut in ill pax parallel altel slits ul rr to tho the told fold this la 16 wrapped the ho bone to biake tile the frill and pinned on the under isido to servo serve the he halt ham pictured there here cut slices down to the bone across the ateo 0 of the liani ham I 1 it A right angles to the bone litt lift these slices oft off by cutting paral leel itel to jo uia the bono bone and next to it when tho the top halt half ot of the mm la Is served turn the hani ham and carvette car carve the cinder belde telde in the same manner can ft noro 14 laone qt foods which van bo be served in ill any corn di nallon of foods here hera I 1 Is s a cartic biz jy good niona which fell features tures ham |