NO. 111. BOILED HAM, NO. 1.
BOILED HAM
Soak the ham overnight, with the rind side up. Thoroughly wash and scrape off any bad parts. Put it in sufficient cold water to cover it well. Add a bunch of soup vegetables and two bay-leaves. Boil it slowly, allowing twenty minutes to the pound, counting from the time the water begins to boil. It is done when the meat around the bone is tender. Place it on a board, peel off the skin, and by trimming make it smooth and shapely. Take a slice off the bottom, if necessary, to make it stand firmly. Serve it hot or cold.
In illustration [No. 111] the ham after being trimmed is covered with cracker dust and sugar and placed in the oven to brown. The bone is covered with a pleated paper frill, and a lemon cut to imitate a pig (see page [16]) is set on top.
NO. 112. BOILED HAM, NO. 2.
In illustration [No. 112] black pepper is placed in spots on the fat, and then with the finger is rubbed into regular circles. A whole clove is stuck in the center of each spot of pepper. If the ham is to be served cold the parts not covered by fat can be concealed with a layer of butter; the butter should be whipped until smooth and soft and then spread evenly with a knife. In this way the whole ham can be made smooth and the spots of pepper can be extended entirely over it.
The bone is covered with a paper frill (page [14]). The dish is garnished with slices of pickled beets stamped into rounds.
