Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Boiled Ham.

Wash the ham and then soak it in cold water for ten or twelve hours. Put it on to cook in cold water. When the water begins to boil, skim it, and draw the kettle back to a part of the range where the water will only bubble gently. Cook the ham for five hours; then take it up and draw off the skin. Place the skinned ham in a dripping-pan and sprinkle over it one cupful of fine dried crumbs mixed with two tablespoonfuls of sugar. Cook it slowly in the oven for one hour.

If only a part of a ham is to be boiled, it would be better to steam it than to put it in the water. Wash and soak it; then steam it the same as mutton, cooking it for six hours. Brown it in the oven if you like.