Baked Ham

Ingredients

• two pieces of large wire
• one cup of water
• one half cup vinegar
• four tablespoons of sugar
• a tablespoon of sugar
• a pint of salt
• 23 boii
• one side
• salt
• pepper

Directions

1. Make a thick paste of flour (not boiled,) and cover the ham with it, bone and all ; put in a pan one or two pieces of large wire, or any thing that will keep it an inch from the bottom. Bake in a hot oven. If a small ham, fifteen minutes for each pound ; if large, twenty minutes. The ham should be placed in the pan, the skin side down. The paste forms a hard crust around the ham, and the skin comes off with it. — 3£rs. Lucy Boone, Jefferson City, Mo.

2. BOIIiEO HAM.

3. Put the ham to soak over the night, then wash and cleanse well, and put it in to boil, with cold water enough to cover it. Bring to the boiling point and place on the back of the stove to cook slowly until tender, when pierced with a fork ; be careful to keep the water at the boiling point ; turn the ham over once or twice. A very good rule is to allow twenty minutes to the pound in boiling. When done take up and put into a baking pan, and then dip the hands in cold water and take the skin between the fingers, and peel. When cool, and ready for baking, either rub white sugar into, it well and bake until brown, or take one %^g and beat it well, then add a little salt and pepper, and cracker crumbs all over the top, and brown.

4. DRESSi:^0 FOR BAKED HAM.

5. Boil tender, then remove the skin, set in the stove to bake twentj^ minutes, then spread on a batter of one ^^^, a tablespoon of sugar, the same of buttermilk^ and a little soda, mixed. Set in the stove to brown. Stick cloves over it before putting in the oven. — M. C. Burton.

6. MEATS. 23

7. BOII.El> BKKF TOXCirE.

8. Wasli clean, jnit into jxM with water to cover, a pint of salt, and a small pod of red pepper; if the water boils away add more; be careful to keep it covered until done; boil until it can be pierced easily with a fork ; take out, and if needed for present use, take oft' the skin, and set away to cool ; if to be kept some days do not peel until wanted for the table. Salt tongue, boil the same way, only leave out the salt; or a nice seasoning is to take a saucepan, with one cup of water, one half cup vinegar, four tablespoons of sugar ; cook till liquor is evaporated.

9. BEEFSTEAK S:!IOTIIERED IX OMOXS.

10. Slice the onions thin and drop in cold water; put steak in pan, with a little lard. Take out the onions and add to steak. Season with pepper and salt, cover tightly, and put over the fire. When the juice of the onions has dried up, and the meat brown on one side, remove the onions, turn the steak, replace onions, and fry till done, being careful not to burn.

11. FRIEI> BEEFSTEAK.

12. Pound and sprinkle well with llour , season with salt and pepper : lay in a frying-pan, with hot lard or butter. Turn frequently until done.

Nutrition, whole recipe (rough)

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.