OCR Text |
Show Baked Ham. Cover the . ham with cold water and simmer gently just long enough to loosen the skin so that It can be pulled off. This will probably prob-ably be from two to three hours, according ac-cording to the size of your has). When skinned, put in a dripping pan in the oven, pour over It a teacup of vinegar and one of hot water, In which dissolve dis-solve a teaspoon of English mustard. Bake slowly, basting with the liquid, for two hours. ' Then cover the ham all over to tho depth of one inch with coarse brown Bugnr, press It down firmly, and do uot baste again until the Bugar has formed a thick crust, which It will soon do In a slow oven. Let it remain an hour, after covering cover-ing with the sugar, until It becomes a rich, golden brown. When done drain from the liquor in the pan and put on a dish to cool. When It Is cool, but not cold, presB by turning another flat dish on top, with a weight on It. You never will want to eat ham cooked In any other way when you have tasted this, nnd tho pressing makes It cut (Irmly for sandwiches or slicing. |