Baked Ham
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
-----------
Baked Ham.
Soak for twelve hours. Trim away the rusty part from the under side and edges, wipe very dry, cover the bottom with a paste made of flour and hot water, and lay it upside down in the dripping pan, with enough water to keep it from burning. Bake five hours, or allow fully twenty-five minutes to a pound. Baste now and then, to prevent the crust from cracking and scaling off. When done, peal off this and the skin, and glaze as you would a cold ham.
Put cut paper about the knuckle, and garnish with parsley and sliced red beet - pickled.
-----------
Baked Ham.
Soak for twelve hours. Trim away the rusty part from the under side and edges, wipe very dry, cover the bottom with a paste made of flour and hot water, and lay it upside down in the dripping pan, with enough water to keep it from burning. Bake five hours, or allow fully twenty-five minutes to a pound. Baste now and then, to prevent the crust from cracking and scaling off. When done, peal off this and the skin, and glaze as you would a cold ham.
Put cut paper about the knuckle, and garnish with parsley and sliced red beet - pickled.
