Cassell's dictionary of cookery

Ham, Garnishing and Ornamenting.— The most usual way of finishing a ham when it is not glazed is to draw off the skin carefully, dredge bread-raspings all over the fat, and put the ham before the fire to become brown and crisp. Fasten a frill of white paper round the bone, and garnish with parsley or cut vegetables. When served hot at a large dinner, it should be glazed {see Ham, Glazing of), or the rind, while warm, may be carved in any ornamental device. White paper must be placed round the knuckle. Aspic jelly is a favourite garnish for cold ham {sec Ham, with Aspic Jelly) . If the skin is not ornamented, it should be preserved to lay over the ham when it is HAM C 296 ) HAM put aside, as it is useful for keeping in the moisture. HAM-GARHISHED. Ham, Glazing of.— Remove the rind, and, to do so, take hold of it at the thick end first. Trim it neatly, put it in the oven for a few minutes, and press a cloth over it to dry it ; brush it over with a paste brush dipped in melted glaze. The colour should not be too dark. Two or three coats are required. To melt the glaze, put the jar which contains it into a saucepan of boiling water, and stir it until dissolved. As has been explained elsewhere {sec Glaze), glaze is simply strong clear gravy boiled to the consistence of sjTup. Ham, Minced. — Take a pound of lean ham already dressed ; mince it very finely, and mix with it a little cayenne and a blade of mace, powdered. Put it into a saucepan with two tablespoonfuls of cream and half a pint of good veal stock. Stir it over the fire for a few minutes until quite hot, but it must not boil, and serve on buttered toast. This is a good dish for breakfast or supper. Probable cost. Is. 6d. Sufficient for two or three persons. Ham, Mutton {see Mutton Ham.) Ham, Mutton, Smoked. — Choose a large, fresh leg of mutton ; have it cut into the shape of a ham, let it hang for two or three days, then rub it well with a pound of salt, a quarter of a pound of moist sugar, and an ounce of saltpetre, pounded and made warm before the fire. Be careful to cover the hole of the shank with the mixture. Put it in a deep dish, and rub it well with the pickle every day for a fortnight, then di-ain and dry it ; put it under a heavy weight for one day, and hang it in smoke for a week or more. It may be either boiled or broiled. Mutton hams may now be bought at the provision shops ready cured for 7d. per pound. Probable cost, lOd. jDcr pound. Ham Oraelet. — Mince one ounce of ham very finely, and, if uncooked, fry it for a minute or two in a little butter. Break four eggs into a basin, beat them well, and stir in with them the minced ham and a quarter of a tea-spoonful of pepper. Pour two ounces of butter or lard into the frying-pan ; when hot, add the eggs, and stir quickly until the mixture sets. Shake the pan for a minute or two, to prevent burning, then double up the omelet, and when one side is brightly browned, turn it over on a hot dish, and serve. Time, five minutes to fry the omelet. Probable cost, 7d. Sufficient for three persons. Ham or Bacon Omelet {sec Bacon or Ham Omelet). Ham or Bacon, To Cure {sec Bacon or Ham, To Cure). Ham or Sausage, and Eggs {see Bacon and Eggs).