To Boil Ham
Put in the water one pint vinegar, a bay leaf, a little thyme, and parsley. Boil slowly for two hours, if it weighs ten pounds; then bake. Soak all hams twenty-four hours before cooking.--Mrs. M.
To Boil Ham.
The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take off the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded; for special occasions, place at equal distances over the ham, scraped horseradish in lozenge shape, and edged with curled parsley. This mode keeps the ham juicy.--Mrs. S. T.