| Show SHRINKAGE IN N HAM CAN BE PREVENTED thermometer assures success in cooking meat united states state do apartment part ment nl prepare prepared byth of 0 agriculture could there be any roast ment meat more for high lays days savory and appetizing appe baked 1 and holidays than a choice ham crusted with browned r redolent 0 of and studded with cloves which it has baa with alth the spicy pan gravy such in cooking been basted success a ham to a turn Is assured assur ed if you use a meat thermometer the bureau of home economics of the united states department of agriculture tells us to be boiled or whether 9 hom ham Is baked it cooks cooka more rapidly and shrinks shrink s less when tile the rind la is left on with wit a sharp it make a uny tiny silt bill and insert the knife or a steel skewer through the rind meat thermometer into the center of tile the thickest part of tile the ham place it on a rack in a large kettle cover with hot water and cook conk at the sini simmering mering point until tile lie sleat ment thermometer registers IGO degrees fahrenheit remove from if the ie ire fire and let the ham cool in the liquor tile the temperature of the ham halt will deg degrees rees to degrees fahrenheit before it drops before baking bakin a 8 ham soak it overnight in water to 10 cover place face it on a ruck rack in an open pan and bake in a slow oven degrees Fohren belt until the therla thermometer om in tile meat registers degrees fahrenheit the temperature at tile center of the liani ham continues to rise for about 45 4 minutes after it Is removed from the oven and it will reach degrees to lii degrees fahrenheit take tae olt off the rind score the fat coat with tile brown sugar mixture and return to the oven whether boiled or bakel baked the time required for the ham to reach degrees fahrenheit will he be about 25 23 minutes to the pound in addition to greater uniformity of results at different times of cooking and more exactness in results the thermometer helps to prevent over ove r cooking co oldrig so often offer the cause of lost flavor prior poor appearance and unnecessary shrinkage |
