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Classic
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page 40
fold over where cracked, and stuff with three teaspoons of bread crumbs, chopped
onions and a little sage. Sew up tightly, put in the dripping-pan with a pint of
water, baste frequently, turning once, so as to bake both sides evenly, until a
rich brown.
Boiled ham.
Remarks:-The best ham always has a thin skin, the fatty part being firm; a small
short bone, thinning out toward the end. The weight should be from eight to
fifteen pounds. Test by running a knife along the lean part close to the bone,
if the knife remains clean the ham is good, if greasy it is unsound or tainted.
Take a ham, say of ten to twelve pounds, pour boiling water over it, and let it
cool enough to wash and scrape it clean; put it in a perfectly clean boiler,
with cold water to cover it; bring it to the boiling point, then place it on the
back part of the stove or range to simmer steadily six or seven hours, or until
it is tender, when test it with a fork. Be careful to keep the water at low
boiling point, and do not allow it to get much
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