Show its s easy to cook that i icat easter ham hain zia M 4 1 R a 14 10 el 4 g R 1 11 4 7 4 X WIN 7 71 az F 6 4 Is e k X A K IZI i W 47 11 and there are so many uses for foi it afterwards says colne holne economist As the central feature of your easter dinner serve a whole baked ham suggests inez S home economist who declares thai that this regal appearing dish is not beyond the skill of the average homemaker to prepare besides its festive appearance and delicious flavor it offers many other advantages it will serve family and guest generously and still be left over portions for subsequent meals either in temp tempting tink hot dishes or sliced cold it is excellent sliced or minced for sandwiches there is little waste in in this cut and there is a saving of ti time me fuel and energy when a ham is baked howe homeer Ho weer er if a whole ham is toe largo large for you to use to good ad vantage select a half ham thir smaller portion can be garnished garni sheo just as attractively and served u the same way as a whole ham and of course it possesses the same fins flavor and high food value baiting A a ham is a simple tash for cor the th housewife who knows the r right t method and tho the result it sure to be good baked baited whole or half ham place the ham fat side up on t E rack in an uncovered pan place the ham in a slow oven F and bake without adding any water and without covering the pan A 10 to 12 pound ham requires 25 minutes per pound for baking A larger ham requires 20 minutes per pound A half ham requires 30 minutes per pound it if you use a roast meat thermometer mo meter madean make an incision and insert tho the thermometer so that the bulb reaches the center of the shiest part of the ham be sure the bulb does not rest on fat or bone when the thermometer registers 1600 F the ham will be done F forty 0 arty five minutes before the end nd of cooking time remove tile ham from the oven and take off the rind all except a collar around the shank hone bone cut cm diagonals across the fat to form diamonds moisten brow sugar with some of the fat drip pings and rub on the ham whole hole cloves in the center of th diamonds and return to the ove avei to finish baking during the las im ten minutes of cooking increase in the heat to brown the ham there are many attractive way to garnish baked ham Pine pineapple appl slices with maraschino chernell che cherrie or queen anne anna cherries may b 1 used these are held in place bi b toothpicks thin slices of orange with the skin left on or candie orange and grapefruit peel ar other w h i c t lend flavor as well as color to enhance the tine fine flavor 0 of the meat gingerall gin gerale fruit juice brown sugar syrup or honey maa ma be poured over the ham durin during the cooking |