fine bread or cracker crumbs
1 - After washing the ham and soaking it overnight, or at least weveral hours, in cold
water, drain and put on the stove in a kettle of cold water.
2 - When it has heated to the boiling-point let it simmer until tender, allowing about
20 minutes to the pound.
3 - The ham, if it is to be eaten cold, should be left in the kettle until the water has cooled;
then when the skin has been removed, the meat will be ready to serve.
4 - If it is to be eaten hot, it should be taken out of the water when partly cooled, peeled
brushed with beaten egg, sprinkled with fine bread or cracker crumbs and sugar
then stuck here and there with cloves.
5 - It will need an hours slow baking before serving.