Kentucky Ham

Select a small ham. Soak over night if very salt. Then wash thoroughly in cold water, and cover with a layer of baking soda, which is scrubbed into the ham with a brush. Rinse off and trim neatly and place in a bake pan. Mix the seasoning, consisting of half a tea-spoonful each of cloves, cinnamon, celery seed, and pepper. Rub the whole into the surface of the ham and cover with a very thick layer of onion, minced fine. Cover the whole with a layer of pastry made by mixing smoothly a cup of sifted flour in half a cup of water. This pastry is rolled out thin and wound about the ham closely. The pan is then filled with boiled cider and placed in the oven to bake slowly and steadily for four hours with frequent bastings from the cider. Serve with candied sweet potatoes, baked squash, and spinach with a relish of apple sauce.

Southern Ham

Wash and soak for two hours two large slices of lean ham, cut at least an inch thick. Butter the bottom of a casserole; then add pepper and a sprinkling of brown sugar; then place upon this the ham, add more bits of butter, and more sprinklings of the brown sugar, with water the depth of the ham. Cover and cook in a casserole, in a slow oven all the afternoon.

Baked Sliced Ham

Place in a baking pan a slice of ham cut one inch thick. If the ham is not "mild cured" it should be soaked in cold water an hour. Sprinkle on top a little powdered mustard, brown sugar, and two tablespoonfuls of vinegar. Add a little water, bake about forty minutes, basting often. Add a little boiling water to the gravy but do not thicken.

Baked Ham

Choose a small, thin-skinned ham, and scrub well. Put into a kettle, cover with cold water to which is added one cup molasses. Bring to a boil, and simmer until ham is tender. Remove from water, and place in a baking pan. Trim off rind and some fat, leaving a layer half an inch thick. Stick full of cloves, cover thickly with dark brown sugar, moistened with one cup sherry, white wine or cider. Place in a moderate oven, and bake slowly for two hours. It is better to cook the ham longer in the oven, and less time in the water, as it is less likely to drop apart, in which case it is extremely difficult to carve.

Ham Timbales

To one cupful of lean chopped ham add half a cupful of stale bread crumbs and one cupful of cream sauce made with one tablespoonful of butter, two tablespoon-fuls of flour, one cupful of milk, one-fourth teaspoonful of salt, and a few grains of cayenne; add a slightly beaten egg and one tablespoonful of chopped parsley. Pour into buttered timbale molds or small cups and bake in a pan of boiling water for twenty minutes. Arrange on a platter or on individual dishes and surround with drawn butter sauce. Garnish with parsley.

Noodle And Ham Pudding

One-pound package of medium-sized noodles, one cupful of cream or milk, three-quarters of a pound of cold boiled ham, and a dash of pepper or paprika. Boil the noodles about ten minutes in water, add a scant table-spoonful of salt, then remove the noodles from boiling water, put into a colander, and pour cold water over them. (This prevents the noodles from sticking together.) Put a layer of noodles in a baking dish and then sprinkle ham over the noodles, repeat this, leaving a layer of noodles as the final layer, pour over this the milk or cream. Bake in the oven for thirty minutes.