Spread 1-inch slice of ham with Raisin and Nut Stuffing (p. 181) or Plain Stuffing (p. 180). Roll up and skewer or tie in shape. Put in baking dish, cover with stock or canned tomatoes, cover, and bake 11% to 2 hours in moderate oven (250° F.). 310 THE BOSTON COOKING-SCHOOL COOK BOOK BAKED HAM WITH GLACEED PINEAPPLE 1 slice ham, 1 inch thick Canned pineapple Prepared mustard 1% cup brown sugar 6 cloves✪ Baked Ham with Glaceed Pineapple Soak ham 1 hour in lukewarm water. Drain, arrange in baking dish, spread with mustard, pour on 1 cup pineapple sirup, sprinkle with sugar, and stick with cloves. Bake in moderate oven (350° F.) until tender. Arrange pineapple rings on ham. Bake until pine- apple is delicately brown, basting frequently with sirup in pan. BOILED HAM High-grade commercial hams need no soaking. Home-cured hams, smoked shoulders, picnics, and cottage butts are improved by soaking overnight or for several hours in cold water to cover. Scrub ham well with a stiff brush and place in kettle of simmering water (180° F.) so that ham is just covered. Do not allow water to bubble. Allow 25 minutes per pound for medium-sized ham. If meat thermometer is used, it will register 158° F. when ham is done. Hams cooked in simmering water are juicier and have a better flavor than those cooked in boiling water. Cool in water in which it was cooked. Remove from water, and peel off outer skin. Cut in thin slices. SMITHFIELD HAM, VIRGINIA HAMS, ETC. These hams are aged longer than others and need especially careful soaking and scrubbing. If very old and moldy, scrub with a brush and strong yellow soap. Rinse well. Allow about 30 minutes to the pound for cooking. Some Southern cooks allow 10 hours for a large ham. They are usually baked with one of-the finishes suggested under Baked Ham. WESTPHALIAN HAM These hams are imported from Germany and need no additional cooking. Cut in very thin slices for serving. PORK 514 FROSTED HAM Remove outside skin from a cold, boiled ham and trim off most of the fat, leaving as smooth a surface as possible. Rub over with cracker dust (made from hard crackers, rolled and put through a fine sieve) and spread with Royal Frosting (p. 679). Decorate with frosting (colored pink and green) forced through a pastry bag and tube. Remove to platter, garnish bone with paper frill and bone end with silver skewer stuck with a large truffle between two stuffed olives. Arrange around ham a border of small lettuce leaves and watercress. BAKED HAM A LA VAN VOAST Ham 1 teaspoon allspice berries 6 slices carrot V4 teaspoon peppercorns 6 slices onion 1 cup soft stale bread crumbs 2 stalks celery 1 cup brown sugar 3 sprigs parsley 1 teaspoon mustard 1 teaspoon whole cloves Vinegar 2 cups cider✪ Baked Ham A La Van Voast Cook ham as for Boiled Ham, adding carrot, onion, celery, pars- ley, cloves, allspice berries, and peppercorns to water. Cool in water in which it has been cooked, take from water, remove skin, and spread with mixture made by combining crumbs, sugar, and mustard with enough vinegar to hold mixture together. Pour cider over it and bake 1 hour in slow oven (300° F.), basting every 10 minutes. Serve hot with Cider Sauce (p. 204). BAKED HAM I Cool Boiled Ham partially, in water in which it was cooked. Take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, stick with cloves 4 inch apart. Bake 1 hour in slow oven (300° F.). Serve cold, thinly sliced. Any of the finishes suggested under Baked Ham II may be used. BAKED HAM II Scrub ham thoroughly with stiff brush. Place, fat side up, in uncovered pan and bake in slow oven (300° F.). A 10- to 312 THE BOSTON COOKING-SCHOOL COOK BOOK 12-pound ham requires 25 minutes per pound; larger hams, 20 minutes per pound; half hams, 30 minutes per pound. 45 minutes before it is done, take from oven, remove rind, and spread with one of the following, moistened with fat from drippings:

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Spread 1-inch slice of ham with Raisin and Nut Stuffing (p. 181) or Plain Stuffing (p. 180). Roll up and skewer or tie in shape. Put in baking dish, cover with stock or canned tomatoes, cover, and bake 11% to 2 hours in moderate oven (250° F.). 310 THE BOSTON COOKING-SCHOOL COOK BOOK BAKED HAM WITH GLACEED PINEAPPLE 1 slice ham, 1 inch thick Canned pineapple Prepared mustard 1% cup brown sugar 6 cloves Soak ham 1 hour in lukewarm water. Drain, arrange in baking dish, spread with mustard, pour on 1 cup pineapple sirup, sprinkle with sugar, and stick with cloves. Bake in moderate oven (350° F.) until tender. Arrange pineapple rings on ham. Bake until pine- apple is delicately brown, basting frequently with sirup in pan. BOILED HAM High-grade commercial hams need no soaking. Home-cured hams, smoked shoulders, picnics, and cottage butts are improved by soaking overnight or for several hours in cold water to cover. Scrub ham well with a stiff brush and place in kettle of simmering water (180° F.) so that ham is just covered. Do not allow water to bubble. Allow 25 minutes per pound for medium-sized ham. If meat thermometer is used, it will register 158° F. when ham is done. Hams cooked in simmering water are juicier and have a better flavor than those cooked in boiling water. Cool in water in which it was cooked. Remove from water, and peel off outer skin. Cut in thin slices. SMITHFIELD HAM, VIRGINIA HAMS, ETC. These hams are aged longer than others and need especially careful soaking and scrubbing. If very old and moldy, scrub with a brush and strong yellow soap. Rinse well. Allow about 30 minutes to the pound for cooking. Some Southern cooks allow 10 hours for a large ham. They are usually baked with one of-the finishes suggested under Baked Ham. WESTPHALIAN HAM These hams are imported from Germany and need no additional cooking. Cut in very thin slices for serving. PORK 514 FROSTED HAM Remove outside skin from a cold, boiled ham and trim off most of the fat, leaving as smooth a surface as possible. Rub over with cracker dust (made from hard crackers, rolled and put through a fine sieve) and spread with Royal Frosting (p. 679). Decorate with frosting (colored pink and green) forced through a pastry bag and tube. Remove to platter, garnish bone with paper frill and bone end with silver skewer stuck with a large truffle between two stuffed olives. Arrange around ham a border of small lettuce leaves and watercress. BAKED HAM A LA VAN VOAST Ham 1 teaspoon allspice berries 6 slices carrot V4 teaspoon peppercorns 6 slices onion 1 cup soft stale bread crumbs 2 stalks celery 1 cup brown sugar 3 sprigs parsley 1 teaspoon mustard 1 teaspoon whole cloves Vinegar 2 cups cider Cook ham as for Boiled Ham, adding carrot, onion, celery, pars- ley, cloves, allspice berries, and peppercorns to water. Cool in water in which it has been cooked, take from water, remove skin, and spread with mixture made by combining crumbs, sugar, and mustard with enough vinegar to hold mixture together. Pour cider over it and bake 1 hour in slow oven (300° F.), basting every 10 minutes. Serve hot with Cider Sauce (p. 204). BAKED HAM I Cool Boiled Ham partially, in water in which it was cooked. Take from water, remove outside skin, sprinkle with sugar and fine cracker crumbs, stick with cloves 4 inch apart. Bake 1 hour in slow oven (300° F.). Serve cold, thinly sliced. Any of the finishes suggested under Baked Ham II may be used. BAKED HAM II Scrub ham thoroughly with stiff brush. Place, fat side up, in uncovered pan and bake in slow oven (300° F.). A 10- to 312 THE BOSTON COOKING-SCHOOL COOK BOOK 12-pound ham requires 25 minutes per pound; larger hams, 20 minutes per pound; half hams, 30 minutes per pound. 45 minutes before it is done, take from oven, remove rind, and spread with one of the following, moistened with fat from drippings:

Boston Cooking-School cook book