Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-18
BUYING OF WHOLE HAM
- - -
This Can Be Used in Various Attractive Cuts and Dishes and
Sapes Time Well as Money in Case Of Emergencies
BY MRS. NJ. A. WILSON

fCopyricht, 1890. BY Mrs. NJ, A. wilson.
AN rights reScrVed.J
rTNHE economy OF purchasing a ham
i during the fall and winter should
appeal to every housewife aside from
the fact that should the morrow blow
stormy, and it is often unfit for
the housewife to rush out during the
winter for shopping, having whole
ham in the house will prove economical
Any storage place where meat and
eggs can be kept will keep the ham in
good condition for two or three weeks.
For small family select the tiny young
pig hams, weighing from seven and one
half to nine pounds. This size for two
or three people. For the family of five
or six select ten to thirteen pound
ham. Remember that a ham weighing
from twelve to thirteen pounds. while
Il varies but little. will afford much
more meat in proportion to u ten or
eleven pound ham.
Ham and eggs enjoy n year round
popularity, and menfOlk usually order
this dish when dining away from home.
To obtain the full value. purchase at
the hardware store hacksaw, which
will cost between ninety cents and
81 80. depending upon the size of the
saw. Use this for cutting through the
bone and thus make for the neat ap-
pearance of the ham itself when a slice
Is cut.
How to utilize the whole ham:
The first week, cut a piece from the
butt end, usually about four and half
TO five inches thick, and If you make
this cut aslant this will give you a
larger surface for slicing. Boil this piece
In the usual manner either upon the top
of the stove or in tho firelcss cooker. II
you are to cook upon the top of the
stove, bring to a boil and then place
over the simmering burner and cook,
allowing thirty minutes to each pound.
Count the time from the minute the
boiling starts.
Meats cooked upon the stove shrink
about 20 to % per cent during the proc
ess of cooking Meats cooked in the fire.
less cooker lose, by actual test, from z
TO 10 per cent. The high cost of food
should lead you to investigate this.
However, by whichever method you
choose for cooking, after the meat Is
cooked, it may be served hot with cab
bage, potatoes, etc, or with spinach, or
with beets. turnips and carrots. Remove
part of the water from the ham after
cooking for little while and replace it
with boiling water. Use this water for
cooking the vegetables.
After cutting sufficient ham to serve
for the meal. return the ham to the wa
ter in which it was cooked, TO cool. This
prevents the meat from drying out while
cooling. This meat will keep n week in
the iccbox. 1t may be served cut in thin
slices, cold, with cream mustard sauce
and potato salad. Serve barbecue or ham
fritters; now pick the balance of the
meat from the bone. minCc fine and serve
as ham loaf with tomato sauce; minCe
of ham on toast: ham omelet; ham bis
cults for breakfast. Use the bone for
soup pot flavoring.
Cover the cut cart of the uncooked
ham with wax paper and place in icc-
box or in another cool place. Rub the
outside of the han we'll with salad oil
to prevent molding.
2 The second week cut three slices from
the ham, cutting them about one inch
thick, serve as broiled ham or baked
in cream. or panned ham and eggs.
The third week cook the shank end as
for boiled ham and let cool in the water.
When cold remove the skin and then
place two thirds cup Of brown sugar in
"a bowl and add:
One tablespoon of cinnamon,
One teaspoon Of nutmeg,
One teaspoon of dlIspice,
One quarter teaspoon of ginger.
Mix together and then pat the ham.
Place the ham in baking pan in n hot
oven and bake for thirty minutes. Basic
with one cup of water and one half cup
of vinegar.
Serve as Virginia baked ham with
candied sweet potatoes, then as cold
cuts until the cuts are too small. Then
remove every bit Of meat possible from
the bones and use as emjnce of ham; au
gratin, baked macaroni and ham or as
ham croquettes. Use the bone to flavor
baked beans.
So, il the ham were TO cost S5 or SO.
the meat supplied for three weeks would
be a saving to the regular budget.
Ham Loaf
Place in a mixing bowl:
One cup Of thick creGn, sauce,
Tpo cups OF prepared bread crumbs,
One and one quarter cups of finely
minced ham,
Oaa ont 1Ydtfd