In such an event, the
ham should be kept carefully wrapped and should be hung in a cool, dry
place. In cutting a ham, begin at the large end, as in Fig. 23, and cut
off slices until the opposite end becomes too small to make good slices.
The piece that remains may be cooked with vegetables, may be boiled and
served either hot or cold, or, if it is only a small piece, may be used
for making soup.
[Illustration: FIG. 23]
70. BROILED HAM.--The methods of broiling and pan broiling are very
satisfactory when applied to ham that is cut in slices. Ham is
pan-broiled in the same way as other meats. To broil ham, place slices 1
inch thick on the hot broiler rack and sear quickly on both sides. Then
reduce the temperature and broil for 15 to 18 minutes, turning the ham
every few minutes until done. Remove to a hot platter. Add a little
water to the drippings in the broiler pan, pour this over the meat, and
serve at once.
71. HAM BAKED IN MILK.--A change from the usual ways of preparing
slices of ham can be had by baking them in milk. A point to remember in
carrying out this method is that the meat must bake slowly in order to
be tender when it is done.
Secure a 2-inch slice of ham, place it in a dripping pan, and completely
cover it with milk. Put in a moderate oven and cook for 2 or more hours.
When the ham is done, its surface should be brown and the milk should be
almost entirely evaporated.
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