Boiling Ham.

It is considered by some excellent authorities in cooking to be a great improvement on the ordinary manner of boiling ham if it is soaked in cold water over night. In the morning wipe it off. If there are any rusty of discolored spots scrape them off. The ham should be boiled very slowly. On this depends the sweetness and flakiness of the lean ham. Some whole cloves and a bouquet of herbs may be added to the boiling water with good effect. When the ham is done, set the kettle off the fire, and let the ham remain in the water until it is cold. It will absorb a great deal of the juices that have boiled out. Then lay it in a large dripping-pan, and spread a mixture, made after the following directions, over the ham: Take half a cupful of brown sugar, a teaspoonful of brown flour; moisten it with a little sweet cream, or if your conscience will allow it, with port wine. Then set the pan in the oven, and let the ham brown. When cold, cut it in very thin slices, and the flavor will be delicious.

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