Baked Ham.
Soak overnight in warm water. In the morning, scrub it hard; trim away the rusty part of the under side and edges; wipe dry; cover the bottom with a stiff paste of flour and water, and lay, upside down, in the dripping-pan, with enough water to keep it from burning. Allow, in baking, twenty-five minutes to the pound. Baste a few times, to prevent the skin from cracking, and keep hot water in the pan. When a skewer will pierce the thickest part, take it up, plunge for one minute into cold water; skin carefully, brush all over with beaten egg, then strew very thickly with cracker-crumbs, and set in a hot oven to brown. Eat hot or cold, garnished with sprigs of celery or parsley.