GENUINE VIRGINIA BAKED HAM

GENUINE VIRGINIA BAKED HAM 

1 small, rather lean ham

6 cloves

1/2 teaspoonful celery seed

2 tablespoonful sugar

Boiling water

1 egg, beaten

10 peppercorns

1/2 teaspoonful ground cinnamon

1 quart sweet cider

2 tablespoonfuls breadcrumbs

Celery leaves and curls for garnish

Currant sauce

Select a ham weighing about seven pounds. Wash the ham thoroughly, sprinkle with baking soda, rubbing it all over the surface, rinse in cold water, and

place in a deep kettle, with the cloves, celery seed, cinnamon, peppercorns and cider. Cover with boiling water and simmer until perfectly tender, four

or five hours.

Take from the kettle, remove the skin, and sprinkle the ham with sugar. Brush over with beaten egg, cover with ground breadcrumbs, stick in cloves at even

intervals and brown in a 550°F. oven.

Trim the meat from the bone end, and decorate the latter with celery leaves and curls. Serve with currant sauce. This recipe, of course, furnishes the meat

for several meals.  Enjoy.  Marilyn.