_Mode_.--In choosing a ham, ascertain that it is perfectly sweet, by
running a sharp knife into it, close to the bone; and if, when the knife
is withdrawn, it has an agreeable smell, the ham is good; if, on the
contrary, the blade has a greasy appearance and offensive smell, the ham
is bad. If it has been long hung, and is very dry and salt, let it
remain in soak for 24 hours, changing the water frequently. This length
of time is only necessary in the case of its being very hard; from 8 to
12 hours would be sufficient for a Yorkshire or Westmoreland ham. Wash
it thoroughly clean, and trim away from the under-side, all the rusty
and smoked parts, which would spoil the appearance. Put it into a
boiling-pot, with sufficient cold water to cover it; bring it gradually
to boil, and as the scum rises, carefully remove it. Keep it simmering
very gently until tender, and be careful that it does not stop boiling,
nor boil too quickly. When done, take it out of the pot, strip off the
skin, and sprinkle over it a few fine bread-raspings, put a frill of cut
paper round the knuckle, and serve. If to be eaten cold, let the ham
remain in the water until nearly cold: by this method the juices are
kept in, and it will be found infinitely superior to one taken out of
the water hot; it should, however, be borne in mind that the ham must
_not_ remain in the saucepan _all_ night. When the skin is removed,
sprinkle over bread-raspings, or, if wanted particularly nice, glaze it.
Place a paper frill round the knuckle, and garnish with parsley or cut
vegetable flowers. (_See_ Coloured Plate P.)
_Time_.--A ham weighing 10 lbs., 4 hours to _simmer gently_; 15 lbs., 5
hours; a very large one, about 5 hours.
_Average cost_, from 8d. to 10d. per lb. by the whole ham.
_Seasonable_ all the year.
HOW TO BOIL A HAM TO GIVE IT AN EXCELLENT FLAVOUR.