Baked Ham A La Miller
1 ten or twelve pound ham
1 1/2 lb. brown sugar
1 pint sherry wine (cooking sherry)
1 cup vinegar (not too strong)
1 cup molasses
Scrub and cleanse ham; soak in cold water over night; in morning place
in a large kettle and cover with cold water; bring slowly to the boiling
point and gradually add the molasses, allow
ng 18 minutes for each
pound. When ham is done remove from stove and allow it to become cold in
the water in which it was cooked.
Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen)
over the ham. Rub brown sugar into the ham; put in roasting pan and pour
over sherry and vinegar. Baste continually and allow it to warm through
and brown nicely. This should take about 1/2 hour. Serve with a garnish
of glazed sweet potatoes. Caramel from ham is served in a gravy tureen.
Remove all greases from same.
This is a dish fit for the greatest epicure.
Man is a carnivorous production and must have
meals, at least one meal a day. He cannot live
like wood cocks, upon suction. But like the shark
and tiger, must have prey. Although his anatomical
construction, bears vegetables, in a grumbling
way. Your laboring people think beyond all
question. Beef, veal and mutton, better for