To Boil a Ham.—Boil it three or four hours, according to the size; then take up, skin the ham ready for the table, stick over it a dozen cloves, rub over half a small cupful of sugar, sprinkle thoroughly with pounded rusk or cracker crumbs, and set into a well-heated oven for half an hour.
Broiled Ham.—Cut thin slices from the middle of the ham, as true and uniform as possible, having the knife very sharp. But if by carelessness some parts are thicker than others, roll the thick part out, stoutly, with a rolling-pin. Soak an hour or two in warm water, unless the ham is quite fresh. Have the gridiron perfectly free from roughness, and well heated; then broil over a brisk fire, turning constantly that no part may be black. If cut thin enough, it will take but a few minutes to broil it. When done, butter and pepper to suit the taste. For breakfast, an omelet, or eggs cooked in some acceptable way, should always go with ham.
Ham Croquettes.—Bits of boiled ham, too much broken to slice neatly for the table, may be made into a very desirable breakfast dish.
To two cups finely chopped boiled ham, put two table-spoonfuls of flour, six eggs if plenty,—four will answer,—yelks and whites beaten separately. Stir all together, and make into balls, or shape in a wineglass. When in shape, roll them in bread crumbs, cracker dust, or flour; dip them into a little beaten egg, and fry in butter to a clear golden brown.
Ham and Toast.—Boil a pint of milk, wet a table-spoonful of flour with cold milk, and stir up smooth. When the milk comes to a boil, pour in the flour, stir carefully till it thickens smoothly, add a table-spoonful of butter and a little black pepper. Shave some good ham very thin, pour over it boiling water, and let it scald a minute, pour it off, add a little more, let it boil up once, then put it into the thickened milk, leaving it there while you toast carefully a few evenly cut slices of bread. Lay them into a deep dish, skim out the ham from the milk and lay neatly on the toast, and then pour over all the thickened milk. You can beat an egg and put to the milk if you like. It makes it richer, but is not necessary.
This is a very nice breakfast relish. We think it preferable to dried beef.
Ham Toast.—Soften slightly in a stewpan a small piece of butter; put in as much finely minced ham as will cover a large round of buttered toast, and add gravy enough to make it moist. When quite hot stir in quickly with a fork one egg. Place the mixture over the toast, which cut in pieces of any shape you may fancy.
To use Cold Boiled Ham.—When a ham has been long boiled and is becoming dry, cut some thin slices, dip in egg and bread crumbs, and fry quickly. Serve immediately.
Another Way.—Cut off all fat; mince the ham very fine; break into a spider a half-dozen fresh eggs; add a table-spoonful of cream, a little salt and pepper, and set over the fire; as soon as the eggs are set or nearly solid, spread one half thickly with the minced ham, and fold the other half over upon it; slip it carefully from the spider to the platter. Garnish with curled parsley. Serve hot.
Ham Ball.—Chop fine such small pieces of boiled ham as are usually thought too poor or small for use; add as many eggs as there will be people at the table; sprinkle in a little flour; beat together with chopped ham, and make into balls. Fry in hot butter or well-clarified drippings to a golden brown.