Show A DELICIOUS nAKED BAKED I. home The Bureau Dureau of Home Economics of the U. U S. S Department of Agriculture ture suggests the following method of preparing and baking ham to be served either hot or cold Select a nine ar or orten ten pound ham hamand hamand and scrub It thoroughly It it ft Is very salty soak It overnight AlloW Allow Al- Al loW at least one quart of boiling water wa wa- ter to each pound ot of ham or enough to completely cover it Place It In Inthe inthe the hot water For this size ham add one caret carot sliced two stalks of celery one teaspoon of celery salt three sprigs ot of parsley one onion sliced two or three bay leaves and halt cup ot of strong vinegar Cover and then sImmer for four or five hours counting the time from the beginning of the simmering period Twenty five minutes to the pound will be approximately correct Test by using a skewer or a fork WIth long tines Turn the ham so it will wUl cook evenly on boil st sides oo Add more hot water ns as the liquor rates The ham should be covered with water during the entire cookIng cooking cook cook- Ing period After tt it is tender let It stand In the liquor or If you wish to serve It hot remove the skin at once wait until the surface ot of the ham Is cool then cover with the following mixture 3 cups clips of brown sugar 3 cups of fine soft bread crumbs crumbs y 14 te teaspoonful of mustard cider or vinegar moisten Mix these Ingredients and spread over the top of the ham until entirely entire entire- ly covered Press long stemmed whole cloves Into the coated fat at intervals These help to hold on tho paste and also to season the fat Place the ham in a a. hot oven to form a crust quickly then reduce the temperature and baste frequently frequent frequent- ly with a mixture of ham liquor and elder cider and vinegar until the tho ham Is browned |