Ham, To Boil
INGREDIENTS.- COST, for York ham, 10 to 1s. per lb. perfectly sweet, by running a sharp knife
In choosing a ham, ascertain that it is into it, close to the bone; and if, when the smell, the ham is good; if on the contrary, knife is withdrawn, it has an agreeable the blade has a greasy appearance and offensive smell, the ham is bad. If it has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its be sufficient for a Yorkshire or a Westbeing very hard from 8 to 12 hours would moreland ham. Wash it thoroughly clean, and trim away from the underside all the the appearance. Put it into a boiling-pot, rusty and smoked parts, which would spoil BOILED HAM. with sufficient cold water to cover it; bring it gradually to boil, and as the scum rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it does not stop boiling, nor boil too quickly. When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine bread-raspings, put a frill of cut paper round the knuckle, and serve. If to be eaten cold, let the ham remain in the water until nearly cold; by this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot; it should, hownot remain in the saucepan all night. ever, be borne in mind that the ham must When the skin is removed, sprinkle over bread-raspings, or, if wanted particularly nice, glaze it. Place a paper frill round the knuckle, and garnish with parsley. to simmer gently; 15 lbs., 5 hours; a very
TIME.-A ham weighing 10 lbs., 4 hours large one, about 6 hours.
SEASONABLE all the year. to have a very superior flavour to one boiled in Note. A ham boiled in champagne is thought water. In large hotels and clubs, what is called ullage wine is used for this purpose.
HAM, HOW TO BOIL.
Ham, How to Boil to give it an excellent flavour. - INGREDIENTS. - Vinegar and water, 2 heads of celery, 2 turnips, 3 onions, a large bunch of savoury herbs.
Prepare the ham as in the preceding recipe, and let it soak for a few hours in vinegar and water. Put it on in cold water, and when it boils add the vegetables and herbs. Simmer very gently until tender, take it out, strip off the skin, cover with bread-raspings, and put a paper ruche or frill round the knuckle. This mode of cooking is for a ham to be eaten hot.
TIME.-A ham weighing 10 lbs., 4 hours.
SEASONABLE at any time.