Evening Republican, Volume 17, Number 81, Rensselaer, Jasper County, 4 April 1913 — Virginia Stuffed Ham. [ARTICLE]

Virginia Stuffed Ham.

Put one ham into boiling water and cook three hours; cool and remove the skin and bone. Make a dressing of a loaf of white bread, three onions (chopped fine), one tablespoon butter, one teaspoon each celery seed, sage and thyme, and a little pepper and salt Make a deep incision in ham and remove the bone. Fill the cavity with the dressing. Sprinkle with brown sugar and bake slowly for two and a half hours. Baste with the liquor in which the ham was boiled.