Turkey and Ham.
Cover the uncarved side of your steamed turkey with rather thick and fat slices of cooked ham. Three or four large ones will suffice. Bind them to the body with greased packthread. Lay the turkey, cut side downward, and the ham up, in the dripping-pan with a little boiling water in the bottom. Bake about three-quarters of an hour, basting the ham, when it begins to drip, with its own grease. Ten minutes before taking it up, clip the strings, and remove the ham to a hot dish. Dredge the upper side of the turkey with flour, and baste with butter to make a brown froth. Dish, with the ham laid around it.