Baked Ham

Soak for twelve hours. Trim away the rusty part from the under side and edges, wipe very dry, cover the bottom with a paste made of flour and hot water, and lay it upside down in the dripping-pan, with water enough to keep it from burning. Bake five hours, or allow fully twenty-five minutes to a pound. Baste now and then, to prevent the crust from cracking and scaling off. When done, peel off this and the skin, and glaze as you would a cold ham.

Put cut paper about the knuckle, and garnish with parsley and sliced red beet - pickled.

Roast Ham

Soak for two days in lukewarm water, changing at least six times a day. Take it out, wash very well, scrubbing the under part hard, and trimming away the black and rusty edges. Skin with care, lest you mangle the meat and spoil the symmetry of the shape. Lay in a dish and sponge with a cloth dipped in a mixture of wine, vinegar, sugar, and mustard - about a tablespoonful of white sugar, a saltspoonful of made mustard, and a glass of wine to half a gill of vinegar. Do this at intervals of an hour, washing every part of the ham well, all day and until bedtime. Renew the process next morning until six hours before you need the meat. Put it upon the spit or in the dripping-pan, with a cup of hot water to prevent burning. Add to the mixture - or what is left of it in the dish - a cupful of boiling water. Keep this on the stove and baste continually with it until the liquor flows freely from the ham as it cooks ; then substitute the gravy. When done (you must test with a fork), cover with cracker-crumbs, worked to a paste with milk, butter, and a beaten egg, and return to the oven to brown.

Skim the gravy; add a glass of good wine, a tablespoonful of catsup, - walnut, if you have it, - the juice of a lemon, and a little nutmeg. Boil up, and send to table in a boat.

Troublesome as the mode of cooking it may seem, roast ham is so delicious - especially when cold - as fully to recompense the housekeeper who may be tempted to try it.

Broiled Ham

Cut in slices. Wash well, and soak in scalding water in a covered vessel for half an hour. Pour off the water, and add more boiling water. Wipe dry when the ham has stood half an hour in the second water, and lay in cold for five minutes. Wipe again and broil over (or under) a clear fire.

Cold boiled ham, that is not too much done, is better for broiling than raw. Pepper before serving.

Barbecued Ham+

If your ham is raw, soak as above directed; then lay the slices flat in a frying-pan; pepper each and lay upon it a quarter of a teaspoonful of made mustard. Pour about them some vinegar, allowing half a teaspoonful to each slice. Fry quickly and turn often. When done to a fine brown, transfer to a hot dish: add to the gravy in the pan half a glass of wine and a very small teaspoonful of white sugar. Boil up and pour over the meat.

Underdone ham is nice barbecued.