boiled ham for supper or lunch. Put the ham in cold water, and simmer
gently five hours. Set the kettle aside, and when nearly cold draw off
the skin of the ham and cover with cracker crumbs and about three
tablespoonfuls of sugar. Place in the oven in a baking pan for thirty or
forty minutes. When cold, slice thin and lay temptingly on large white
plates. Cost of a ham weighing ten pounds, $1.20. Sales at thirty cents
a pound, $3.00. Deduct for shrinkage in boiling and waste in trimming
one and one-half pounds, forty-five cents. Profits, $1.35.