Baked Ham

Soak the ham in cold water over night (old hams require two nights and a day).

After soaking, scrape well. Make a quart of flour into a very stiff paste and cover the entire skin side; place the ham perfectly level in a roasting pan and fill pan with cold water. Replenish occasionally with hot water while baking. For a seven to eight-pound ham bake about three and one-half hours; for one weighing eight to ten pounds four to five hours.