Glazed Ham.
Wash a fine corned—not smoked—ham; soak all night in cold water, and boil about eighteen minutes to the pound. There should be plenty of water in the pot, cold at first, and brought gradually to a boil. Skim well from time to time. Let it get cold in the water in which it was boiled, if you can spare the time. We always boil a ham the day before it is to be eaten. Take it out; remove the skin carefully, and put the latter back into the cold liquor when you have skimmed all the fat—which makes excellent dripping—from the surface of the liquid. Press soft paper on the top of the ham, to take off the clinging drops of grease. Brush all over with beaten egg. Work a cup of rolled cracker into a paste with warm milk, butter, pepper, salt, and a beaten egg. Coat the ham thickly with this, and set to brown in a moderate oven. Twist frilled paper around the knuckle, and garnish with cresses.