The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-30
The Possibilities of a Ham.

The Possibilities of a Ham.
In some households this meat is the
standby; but this is generally the case
only when the housewife is so far re-
moved from the market she cannot, at
short notice. obtain fresh meat
In some households the appearance OF
cold boiled or fried ham indicates a de-
pleted larder- Ham is not a cheap meat,
as many seem to imagine. Neither is it
easily digested on account of its close.
dry fiber and large amount of fat All
fat meats contain proportionately less
waste, as in ham, are more liable to clog
the system unless sufficient water is
taken in to eliminate this waste.
AS A FORCE PRODUCER.
Ham is a force producer; as are all fat
meats, while a pound of boiled ham will
not set free through digestion and OK
idation within the body the same amount
of force as pound of beef fat, it gives
about the same proportion available for
external work.
Ham is a meat better suited for those
than the merchant, clerk or literary
worker. With this class it should be
only an occasional indulgence in the
form of an appetizer and accompanied
with such other foods as will aid in its
complete digestion.
The principal danger to the average
individual, in eating pork and ham es-
pecially, lies in the fact that it is meat
lOathsome disease germs. Thorough
cooking will destroy these no doubt, but
ham, which is seldom if ever too well
done, is generally the meat selected for
a hurried meal, because so easily and
quickly 20 cooked" While most in
formed persons condemn the hog from
their knowledge of the dangers which
Turk in his anatomy, environment has
something to do with the quality and
wholesomeness of the meat. This is a
point which is well to be considered by
those who relish pork and will indulge
in spite of risks and admOnltiOnS-
The southern hog that is allowed the
freedom of the forest and brake, lives
on roots and nuts principally and is
NAL and his meat more digestible and
Sweeter in flavor with fat and lean
more evenly distributed.
THE HAM FAIR.
This is not, as one might suppose,
held in Limerick or Cork, Ireland, or
even in an English shire, but in Paris,
the home of culinary artists. who excel
in dainty and more ETHEREAL creations
than boiled ham," But if in Paris in
the spring go to the Boulevard Richard
Lenoir, if you are lover of ham and
pork, and you will find the Ham Fair"
in all its glory and the air filled with
the sweet brown odor of bacon. Not
only do you find different districts of
France represented by some particular
kind of sausage, pork cakes or cured
pork, but Switzerland and Italy send
choice products.
COOK-SHOP HAM
One of the catering features of Lon
don has been introduced very success
fully in this country. This is the bake
shop ham, ready cooked and sold entire
or sliced and by the pound like bacon
The latter is a very extravagant way
to buy it; for those who desire the lean
part must pay for the waste of fat that
must be trimmed off. The American
cook-shop ham is not to be compared
80 +I,a+ 1J@4 10 CHI nr1r
method is too hurried and careless and
instead of the tender, juicy meat, as
dainty as beef tongue, we have a hard,
dry and half cooked meat
LONDON BOILED HAM.
With a stiff, dry brush clean off every
particle of mold or dust from the ham;
put to soak in cold water for half an
hour and then wash it thoroughly Take
a sharp pointed knife and trim off the
hard surface from the butt of the ham;
then cover with cold water and place
over a very slow fire Ghe English use
copper boiler). The water must heat
very slowly to boiling point The mo-
ment this point is reached the fire IS
raked away and leaving the boiler
closely covered. the ham is allowed to
cool in the liquor This makes the meat
tender and juicy and there is no loss CT
weight. 1t must be borne in mind that
the ham is placed over an open fire in
a very large copper boiler which heats
slowly but retains the heat a much
greater length of time than vessels
made of other metal: thus the ham has
sufficient length of time to cook thor
oughly while heating to the boiling
point and after the fire is removed. Our
mode of cooking obliges us to keep the
ham at gentle simmering point after
the boiling point has been reached, in
order to have the ham well done and
tender.
Allow at least. 20 minutes for every
IL he,
four hours, and it is safe to allow a lit
tie over, unless you find the meat leav-
ing the bone. A small ham requires a
little more time in proportion.
YORKSHIRE BOILED HAM.
After the ham has been cooked as
above, if it is to be served cold, cover it
with buttered paper and put in a mod
erately hot oven and bake one hour.
ROAST HAM.
Brush the ham, and soak for II hours
in cold water; then place in a deep
earthenware pan and soak for "a hours
in white wine or rather sharp apple eli
der Add to the wine or cider a large
onion sliced; several carrots sliced:
small bunch of parsley and thyme and
half dozen bay leaves Cover very close
ly so the air will not get to the ham,
When soaked, put it in a pan and roast
in not too hot an oven. Allow 20 min
utes to each pound. Basic frequently
with the liquor in which it was soaked
and use same, strained, for making a
clear, brown sauce. Serve with border
of spinach or greens.
FRIED HAM FOR BREAKFAST.
Slice the ham the night before; trim
neatly, leaving a narrow border of fat
Cover each slice with a cup of cold wa
ter in which a tablespoonful of sugar
has been dissolved. This softens and
freshens the meat and gives it a fine
flavor Wipe the slices dry before put
ting them into the frying PAN
CROUTONS OF HAM.
Chop cold boiled ham very fine, season
with chives cayenne. minced parsley and
a little melted butter to moisten. To
each cup of ham add yolks of two eggs,
beaten slightly STIR over the fire until
heated but do not cook the eggs too
much Spread on slices of fried bread,
which have been dipped in beaten egg
and milk to mOisten-