The Waterbury Democrat., 1935-07-19
HAM SERVES WELL
 IN SUMMER TIME
Baked Ham Is Foundation for Variety of Ham Re-
 cipeS, Combinations

If you have been in the habit of thinking of ham as a purchase that you make only during the winter months to be used for fill- ing, hot dinners you have a nice surprise coming, for I have found it to be one of the best choices you can make for a summer meat. First of all, if you would do a few figures you would find that it is one of the most economical pur- chases you can make right now. There is a greater percentage of edible meat, smaller shrinkage in cooking, and it cuts to better advantage than almost any other meat. The price is right, too, if you purchase it whole" or "half." You may think that your family will tire of eating ham before you've served it all, but not if you are wise in serving it in a variety of ways: salads, sandwiches, hot dishes, cold slices, etc. Since it keeps so we'll under refrigeration you can easily figure a full weeks time for its use after it is cooked.
 It is interesting to recount the story of a we'll known actor whose play demanded that he eat a meal on the stage every matinee and night performance, and it had to be the same meal. He chose ham for the meat, saying it was the only meat he could think of eating every day for an indefinite period.
 There are two ways you can make good use of whole ham purchase. My choice of methods is to bake whole or half ham, use it as hot baked ham one day and then combine it into all sorts of delicious hot and cold dishes for subsequent meals. Not left over dishes in any sense, but quickly done, tasty dishes that are both filling and f1avorful.
 This method is so simple. With present day cures, and now easy methods, all you have to do is put that ham, rind and all into a very low oven (300 d. F.) and forget about it until the time is up. Fig ure your time on the basis of 22- 25 minutes to the pound. I put them into the oven right after lunch so the baking can be done While I'm away from the kitchen. then about three fourths of an hour before dinner time, finish the crust on the ham, cook a hot veg etable and stir up a crispy cold salad for the dinner menu.
 The part that is not served the first meal should be carefully Qnnnd Tn vent its drying. Cut it off the bone if you need to-, but wrap it, and keep all the tiny bits of meat in bowl for sandwich filling.
 The second way of using that ham may suit your needs better. The butt. shank and center are cut apart (your butcher will do this). Then you cook the separate parts on different days, broiling the center cuts, baking the butt with tart green apple sauce or pineapple juice, and simmering the shank end for cold slicing sandwich filling or salads.
 Cold ham with a filling veget- able salad and some hot biscuits or mullins makes a satisfying hot weather dinner. Ham slices in hot fruit sauce, with a hot vegetable and cold salad is simple com bination for cooler summer eve ming.
 For lunches use a ham salad, ham and nut sandwiches or jellied ham.
 Baked Ham
 Wash ham with a damp cloth. Do not remove rind. Place whole ham in open roasting or baking pan, fat side up. Place in 300 q. F., oven Every low). Bake with out covering allowing 25 minutes to the pound. One hour before ham is done, remove from oven and take off rind. Pour off most of fat in pan. Over the surface of the fat, spread any desired sea- sonine, and finish baking in the same low oven.
 For seasonings add orange juice. pineapple juice or cider mixed with brown sugar, or brown sugar and bread crumbs mixed with q little dry mustard, and 1 or 2 ta- biespoons vinegar.
 JELLITcD HAM LOAF cups finely diced ham
 1l4 tablespoon granulated gelatin
 K cup boiling water 4 cup vinegar
 . hard cooked eggs, sliced X teaspoon anit
 x cup diced celery
 chopped pImIent0 sf chopped green pepper z tablespoons finely niine10 0nion.