Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1852-03-01
AGRICULTURAL.
How TO Cook Hams.

EGklCULTUhhL,
How to Cook Hams.
Wehave thought the following would
at this season, prove very acceptable. and
copy it from The directions Of one Of our
most experienced houses:
BRAizED HAMS.
Place the ham in a vessel lined with tin
or porcelain, as iron or copper IS apt TO IN
jurc the appearance or flavor OF the meat
Cover it with plenty Of cold water. place
il over n gentle fire, and heat it gradually
for an hour, or an hour and half, until
the water comes TO gentle boil Take
the ham out of the liquor, and scrapc and
wash it well in cold water. Having done
this, and removed the scum entirely from
its liquor, place the ham again over the
fire, in so much Of this liquor as is ncces
sary TO float it. Permit it gently to sim
mcr, nercr 10 JoH for four or FIVE hours.
according to the size of the ham. This
will give the tenderness and richness char.
acicristic of these hams. Rapid heating
causes the albumcn of the meat to coagu-
late, bardens the fibre. and destroys the
juices, while gradual TO diffuse themselves
through it. During the second heating.
therefore, the water should not be allowed
to boil
Francatelli. e'Late Maitrc d'Hotel and
chief cook to her Majesty. the Queen
recommends flavoring the liquor with
$50 carrots, as many onIons,a head of CO.
lery, garnished faggot. :wo blandes of
mace, and four cloves" Other excellent
authors advise, with some variation, II sim.
liar combination. This, Ct course, can be
varied to sui, the taste Of each person, or
can be omitted altogether.
When the Ham is done, take the YES
eel in which it has been simmercd, away
from the fire, to cool quietly in the open
dir, allowing the Ham will retain its Juices
ind moisture. whereas. if it be placed i'm
mcdia,ely on dish some Of its richness
will cxude from it. The Ham having be.
come partially cool, take it from the YES
sci. and remove the skin. After which
place it again in the liquor to become tho
roughly cold.
II it is desired to cat the Ham warm,
three quarters of an hour before dinner
place the vessel again over slow fire, TO
heat it gradually, after which take it from
the vessel, put it in the oven two or three
minutes to dry the surface, then place it
on the table as it is, or having garnished it
still further, to your fancy.
The following receipt is to be found in
the valuable work, entitled Miss Lesie's
Complete Cookery"
TO GLAZE A COLD HAM
"Witl, brush or quill feather, 60 over
the Ham, with beaten yclk of an egg, then
cover il ,hickly with pounded cracker,
tnadc rs fine as flour. or with grated
crumbs of stale bread. Lastly. 20 over it
with thick cream. Put it to brown in the
oven Of a stove, or brown it in the spit of a
tin rooster. Set before the fire and turn.
Cd frequently"
"This glazing will be found delicious
1t should be put on half an inch thick, SO
a. TO form crust"
BAKED HAM.
Heat the Ham gradually for an hour,
or an hour and half. as described in the
first part Of the previous receipt, and
serspe and wash as before in cold water
"With coarse paste, rolled to about an
inch thick, closely cover the Ham so that
none of its juices can escape, place it thus
encased into an oven with moderate and
regular heat. Too much heat will make
the Ham dry. Allow it to remain in the
oven from three to FIVE hours, according
TO its size. Remove the crus, and skin
while the Ham is hot. If TO be eaten
warm, place it in the oven two or three
minutes to dry the surface: if TO be eaten
cold, glaze according to Miss Leslic's re-
ccipt.
N. b. Perhaps it would be better to
remove the skin when the Ham is taken
from its liquor after the first process. and
then to allow il to become cold in its own
liquor before being cnvclopcd in the paste
and sent to the oven.
"Cover the shank OF the Ham with
branches Of double parsley. and ornament
with cluster Of flowers Cut one with
Penknlie' from raw carrots, bcc,s and
turn'rs' and made to initiate Marvsolds.
and rcd white itoscs''-lTGss Lesl;e,s
Cookery.
The French methods Of cookinr Han,
are similar 10 those here mentioned. They
vary chiefly in that they advise the free
vse Of brandics and wines.
FRIED HAM,
The object in frying Ham is, in the frs,
place, to so harden the entire surface of
the meat. and then TO keep up such de-
gree Of heat as shall thoroughly cook the
whole without in the least destroying lis
favor. It's therefore necessary to use a
frying pan six or eight inches deep. Fill