The 1918 Fanny Farmer Cookbook

water

and let stand on back of range thirty minutes; drain, and dry on a towel. Heat pan, put in ham,

brown quickly on one side, turn and brown other side; or soak ham over night, dry, and cook

hot frying−pan. If cooked too long, ham will become hard and dry. Serve with fried eggs

in the tried−out ham fat.

cooked

Barbecued Ham

Soak thin slices of ham one hour in lukewarm water; drain, wipe, and cook in a hot

frying−pan

until slightly browned. Remove to serving dish and add to fat in pan three tablespoons vinegar

mixed with one and one−half teaspoons mustard, one−half teaspoon sugar, and one−eighth

teaspoon paprika. When thoroughly heated pour over ham and serve at once.

Boiled Ham

Soak several hours or over night in cold water to cover. Wash thoroughly, trim off hard skin

near end of bone, put in a kettle, cover with cold water, heat to boiling−point, and cook

slowly

that

until tender. See Time Table for Cooking, page 28. Remove kettle from range and set aside,

ham may partially cool; then take from water, remove outside skin, sprinkle with sugar and

cracker crumbs, and stick with cloves one−half inch apart. Bake one hour in a slow oven.

cold, thinly sliced.

fine

Serve

Roast Ham with Champagne Sauce

Place a whole baked ham in the oven fifteen minutes before serving time, that outside fat may

heated. Remove to a hot platter, garnish bone end with a paper ruffle, and serve with

Champagne Sauce.

Westphalian Ham

These hams are imported from Germany, and need no additional cooking. Cut in very thin

slices

for serving.

Chapter XVI − PORK

277