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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

BAKED HAM

Cover a ham with cold water and simmer gently just long enough to loosen the skin so that it can be pulled off; this will probably be from 2 to 3 hours, according to the size of the ham ; when skinned put it in a dripping pan in the oven; pour over it 2 teacupfuls of hot water, in which has been dissolved a teaspoonful of English mustard; bake slowly, basting with the liquid for 2 hours; then cover the ham all over to the depth of l inch with brown sugar, press it down firmly, and do not baste again until the sugar has formed a thick crust, which it will soon do in a very slow oven. Let it remain in the oven a full hour after covering with the sugar, until it becomes a rich gold-in brown. When,done, drain from the liquor in the pan and mil on a dish to cool; when it is cool, but not cold, press by turning another flat dish over it and a weight on that. The pressing makes it cut firmly for sandwiches or slicing.

Sister C. N. Tombaugh, Rodney, Mich.