New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-12-23
Ho7c to Make The Most of
d Ham and Unlike
EyevScrap
By MARY CURTIS

~ The reason for this is that the flavor
Inc baro not only blends perfectly with that
80, fowl. bot serves TO bring out the latter.
n, q, English table one hardly ever sees
i .,-rcd without the accompanying ham.
- .be custom IS coming 10 be more widely
t..rva8 IN this country as the American
- Grows more discriminating in the nice
-. If astronomy But much depends upon
-, treatment Of the ham. Many a good ham
!, .,oi'ca by the methods of the plain cook
tr example Of this was seen in the case Of
b,rsevifo who asked a noted hotel chef
here he bought The ham which was one Of
n. famous dclicaoies Of the hotel.
When he told her she exclaimed: "That is
.-.,ro use the same brand, but it never
.,,t.s like this
How DO YOU cook it, asked the chef.
81. IS boiled. Of course" answered the
.,r.erife and always most carefully, for ]
ave a. excellent cook. The ham is always
.,,5er. but somehow it seems fiat and taste
.,s no, in the least ike yours
Sbo Uas very much astoaished when the
3.f initiated her into the secret Of the meth
"A. bv which 9 ham can be favored as we'll as
,.,so tender in the cooking. As she expressed
3. 81 always thought the fiavoring went into
~ han, during the curing process"
!, case there are other housewives-and l
is.- there are many--who believe that hams
,7ne fully favored, viii give them the ben
Oft Of the chefs advice, as handed on to me,
and some suggestions on the subject of hams in
genera.
In the frs. place. never buy q cheap ham,
;,- i cannot be a choice one. You would not
i you are Judge Of meats. select a perfectly
lean piece Of beef for roasting, since wrap
png Of fat around the outside makes the beef
,nder. juicy and fine favored. l; is exactly
he sane with ham, only more so.
II the ham is well-rounded. plump. with
thin. unwrinkled pliable skin; short, tapering
shank small bones and white fat, you may
be pretty sure that the animal from which it
has been cut was we'll fed, clearly kept and
quickly fattened.
Cooked ham will be perfectly good for two
weeks if kept. as it should be, in a cool, dry
pIsce Therefore. choose a ham that is not
smaller than ten or eleven pounds. When
cooked set it, covered, in the refrigerator, and
after each carving brush the cut end with
melted beef suet. This will keep the meat
from drying out.
Twenty-four hours before a ham is to be
used scrub it thoroughly with a vegetable
brush and cold very weak boraX water. Then
put it into sufficient cold clear water TO cover
and soak for twelve or fourteen hours. Place
N the same water over a moderate heat and
add twelve whole cloves. the outside stalks o.
bunch of celery, two sliced onions, one car
not and one turnip, chopped; two bayleaves,
half cupful of vinegar, a blade of mace and
SIX peppercOrns.
Bring very slowly 10 the boil, skim well
then reduce the heat so that it will SIM
her gently. as slow cooking is the secret OF
making it tender Allow for cooking about
twenty or twenty-five minutes for each pound.
Il The ham is 10 be served cold, you can add
to its delcacy Of flavor by allowing it to cool
IN the spiced water in which it was cooked.
Then lift it out, peel off the dark skin and
roll il in dry Drowned bread crumbs that have
been mixed with two tablespoonful Of brown
sugar. Set in a moderate oven until the
crumbs and sugar form a crisp brown crust.
II tie ham is 10 be baked simmer it for
about two hours and a half; then take it from
tie water, drain thoroughly and take off the
skin, except around the shank, where it may
be cut into points with very sharp knife
Place the ham in a dripping pan, pour in two
cupsful Of sweet cider, cover with another
pan and cook basting occasionally with the
ader, until the meat is tender. Cover over
tie fat with crushed Drowned bread crumbs,
sick il full Of whole cloves and let 1t remain
Uncovered in the oven, without basting, for
fifteen or twenty minutes.
Many housekeepers prefer TO have the ham
yazed. In this event, allow it 70 cool IN the
quor as for cold ham. When nearly cold
SKIN, wipe dry and brush over with little
tan caramel syrup. Insert whole cloves at
sgular intervals and set in moderate oven
-niil the glaze is set.
When q baked or boiled ham goes to the
able wrap about the unsightly bone a double
''He Of white glazed paper, cut into strips
nth sharp scissors When cut be sure that
Is carved in delicate pink slices clear
Trough 10 the bone The slices should be Of
ssierlike thinness.
Every particle Of the ham can be utilized.
ne meat adhering TO the shank, after the
s'oIe slices have been cut away, may be pre-
Jared according TO the following tested
'ecpes:
POTTED HAM
The housewife will find that it pays to keep
oastantly on hand a good sandwich filling