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Ham, with Savoury Crust

Instead of strewing plain browned bread-crumbs over the ham when the skin is taken off, a pleasing variety may be made by seasoning them with a table-spoonful of sugar and five or six powdered cloves. Put the ham in a baking-dish, brush it over with beaten egg, and strew the seasoned crumbs thickly upon it. Place it in a hot oven or before the fire for a few minutes to brown.