Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

A Good Way to Cook a Ham.

Boil a ten or twelve pound ham slowly for three hours; strip off the skin; take a sharp knife and shave off the outer surface very thin, and if quite fat take off a little, and spread over the fat part a thin coating of sugar. Next put the ham in a baking-pan, with one-half pint of white wine, and roast half-an-hour. Baste often, taking care that the wine and juice of the ham do not scorch, as these form a nice gravy. Whether eaten hot or cold the ham should be carved very thin.