Lincoln County times. (Jerome, Idaho) 1911-1919, 1912-03-14
REALLY LUSCIOUS HAM
MANY WAYS FOR ITS PERFECT
PREPARATION.
Size Of the Article, as Well as In.
dividual Taste, Has TO Be Co1-
sioered-Method Of Deal
Ing With Small Ones.

The various ways Of cooking ham
each tried by those who have prac
ticed il. are too numerous 10 mention
Some steam the ham first, then cover
with coating OF -four and water and
bake In an open pan. Some boil the
ham and finish in the oven and others
soak the ham for two days in cold wa
ter and then roast on a spit over a
dripping pan II depends on the size
OF the ham and on the cooking range.
and personal tastes.
There are few sugar cured hams in
this progressive age. so the mode OF
cooking must necessarily change and
the flavor that was once given TO
the meat by long smoking after IL
had been STEPPED in honey or syrup.
be added in the process OF cooking.
An excellent cook says she selects
a ham weighing about twelve pounds
A smaller one is apt 10 have too
much bone. with a goodly thickness OF
Tat on one side. for a ham that is
too lean will not be fine flavor, and
prepares IL thus:
Soak for twelve hours. Trim aawy
the rusty parts from the underside
and the edges. Scrub the whole ham
with a stiff brush Stick a few whole
cloves into the ham and sprinkle over
with pepper and light brown sugar.
Make a paste OF -four and hot water
and cover the bottom OF the ham
with N r1ana In he h.1
side up and cook. allowing twenty
i've minutes TO the pound. Basic
now and then. When done peel on
the crust and the skin and dredge
over lightly with -four Put into the
oven again until Drowned.
II you have a savory roasting nan
one that has close-htting cover
and oval bottom-you have the best
possible means at hand for baking
ham. and you will not need 10 look
at 1t after you have put II in the
oven until II is done for these pans are
sei-oasting. Wash the ham and dot
over with the spice Put In the roas-
ter and add one cup OF cider. sprinkle
with sugar and put in the oven. Call.
tornia hams are small and sweet and
lust the thing to cook with cabbage II
you are real housekeeper and can
nave such good things and they are
nice, too. when steamed.
These little hams are sure TO be
very salty and will need 10 be soaked
over night. at least. TO freshen them.
Inc writer thinks the best way To /
COOK a small ham is in a paper bag
'or then all the flavor and rich juices
are saved. Prepare the ham. Do not
'orget the cloves. and IL you are fond |
u spice, mix a little cinnamon with |
ne sugar you rub over It. Dredge
ne ham on the top side with -four
'lace In a cooking bag. seal. and fold
'ver the ends. Add no water or other
Moisture. Bake little less than the
usual twenty-five minutes for each
'ound. Watch the clock and do NOT
'ook too long.
When done puncture the bag and
rain the Juice and fat into a small
'owl. Set this aside until cold and
ou VIII have a cake OF the finest
OFT OF shortening and the liquor.
Which is the real essence Of the ham.
nay be thickened into gravy or used
season some vegetable dish.
Serve the ham while hot and use
ny that remains when It is cold. You
'iil ind 1t hard to decide whether II
best in the first state or in the
asst