Frank's Recipes! Baked Ham

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Baked Ham

1 ham, 10 to 12 pounds
2 onions
2 dozen whole cloves
1 or 2 bay leaves
1 cup brown sugar
1 cup cider

Scrub the ham well and put into a large kettle. Barely cover the ham with hot water. Add the onions into which the cloves have been stuck, and the bay leaves. Cover the kettle tightly and simmer gently, taking great care not to let the water boil and bubble. Allow 25 minutes per pound. If meat thermometer is used it will register 158 when the ham is done. When the ham is done take it out of the water and remove the skin. (It will pull of easily, as the skin off a tangerine.) Put the skinned ham back in the stock in which it was cooked and allow it to cool. When the ham is cold or almost so, place it in a roasting pan, fat side up, and rub the brown sugar into the fat. Score the fat diagonally two ways, this forming diamond shaped cuts, and cutting almost through the fat. In the center of each diamond place a whole clove. Bake 1 hour in oven 325, basting with the cider after it has been in the oven 15 minutes. Increase the heat to 450 the last 15 minutes to brown it. When done serve on large hot platter and garnish with glazed pineapple rings, tinted spiced apples, or parsley and cress. Serve with cider, raisins, or grape juice sauce. Candied yams, or sweet potatoes, and buttered spinach are good vegetables to accompany baked ham.

NOTE:
High grade commercial hams need no previous soaking. Slow cooking makes the ham juicier and better flavored than boiling hard, and cooling the ham in the water makes it juicy.

One twelve pound ham will serve twelve to fifteen people.

From The Waldorf Astoria 1936