Ham.
BOILED.
Wash well a salted, smoked pig’s ham, put this in a large kettle of boiling water and boil until tender, remove from the kettle, take off all of the rind, stick in a quantity of whole cloves, place in a baking pan, sprinkle over with a little sugar, pour over it a cup of cider, or, still better, sherry. Place in the oven and bake brown.
FOR LUNCH.
Mince cold ham fine, either boiled or fried, add a couple of hard-boiled eggs chopped fine, a tablespoon of prepared mustard, a little vinegar and a sprinkling of salt. Put in a mold. When cold cut in thin slices or spread on bread for sandwiches.
BONED.
Having soaked a well-cured ham in tepid water over night, boil it until perfectly tender, putting it on in warm water; take up, let cool, remove the bone carefully, press the ham again into shape, return to the boiling liquor, remove the pot from the fire and let the ham remain in it till cold. Cut across and serve cold.
POTTED.
Mince left-over bits of boiled ham and to every 2 lbs. lean meat allow ½ lb. fat. Pound all in a mortar until it is a fine paste, gradually adding ½ teaspoon powdered mace, the same quantity of cayenne, a pinch of allspice and nutmeg. Mix very thoroughly, press into tiny jars, filling them to within an inch of the top; fill up with clarified butter or drippings and keep in a cool place. This is nice for tea or to spread picnic sandwiches.