Recipe For Cooking Ham Baked With Cider
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 191 of 825.
Soak and scrub the ham; when ready to cook make a dough or thick paste of flour and water and spread over the ham, encasing it completely; set on the rack in a baking pan into a hot oven to cook the paste, then lower the temperature and let cook about five hours. About an hour before cooking is done, make a hole in the paste and pour in a cup of hot cider; repeat this twice if needed, or use for liquid what drips into the pan. When tender, remove crust and skin from three fourths of the ham, leaving one fourth of the skin about the shank bone.
Brush the skinned portion with beaten yolk of egg and sprinkle with cracker crumbs mixed with sugar and return to the oven to brown. Serve hot or cold. To serve cold, dip olives, cut in halves with stone removed, into a little dissolved gelatine and press them about the ham close to the skin; conceal the bone with a paper frill and surround with a wreath of lettuce cut in narrow ribbons. Capers, chilies, and lard pipings also are used to decorate a cold-boiled ham, served whole.
