Evening Republican, Volume 17, Number 110, Rensselaer, Jasper County, 8 May 1913 — Baked Ham. [ARTICLE]

Baked Ham.

Cover your ham with cold water and simmer gently just long enough to loosen the skin so that it can be pulled off. This will probably be from two to three hours. When skinned, put In a dripping pan in the oven, pour over a teacup of vinegar and one of hot water, in which dissolve a teaspoon of mustard. Bake slowly, basting with the liquid, for two hours. Then cover the ham all over to the depth of one Inch with coarse brown sugar, press It down firmly, and do not baste again until the sugar ha* formed a thick crust, which it will soon do In a slow oven. Let it remain a full hour In the oven after covering with the sugar, until it becomes a rich golden brown. When done, drain from the liquor in the pan and put on dish to cool, When cool, not cold, press by turning, another flat dish on top with a weight over it. It is fine and slices nicely because of the pressing.