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Pickling
Meat
times
during
that
period.
After
the
ham
has
been
soaked,
scrub
it
well
with
a
dry,
stiff
brush,
so
as
to
remove
all
smoke
and
discoloration
from
the
sur-
face.
Trim
off
any
ragged
or
untidy
parts,
reserving
them
for
the
stock-pot.
Now
put
the
ham
into
a
ham-kettle
or
a
large
pan,
and
cover
it
completely
with
cold
water
to
the
depth
of
one
inch.
Let
the
water
heat
as
slowly
as
possible,
so
that
it
may
be
an
hour and
a
half
or
two
hours
before
it
comes
to
the
boil.
It
is
a
good
rule
to
allow
twenty-five
minutes'
simmering
to
each
pound
of
ham.
Skim
off
all
scum
as
it
rises.
When
the
liquor
is
perfectly
clear
put
in
one
shallot,
a
stick
of
celery,
two
turnips,
two
or
three
onions,
and
three
carrots,
also
add
(in
a
muslin
bag)
a
bunch
of
parsley,
a
sprig
of
thyme
and
of
marjoram,
some
chopped
lemon-peel,
and
twelve
peppercorns.
Cover
the
pan
closely,
reduce
the
heat
under
it,
and
let
the
ham
simmer
very
gently
for
five
hours.
At
the
end
of
that
time
lift
the
ham
out,
peel
off
the
outside
skin,
and
trim
it
a
little
if
this
is
needed.
Brush
the
ham
over
with
thin
glaze,
or
cover
it
with
raspings
of
bread,
and
set
it
in
a
slow
oven
to
brown.
To
steam
a
Ham,
—
If
the
ham
is
quite
small
this
is
an
excellent
way
of
cooking
it.
As
soon
as
the
ham
has
been
soaked,
scrubbed,
and
trimmed,
put
it
into
the
steamer
over
boiling
water.
Allow
twenty-five
minutes
to
every
pound
of
ham,
and
keep
the
water
under
the
steamer
boiling
hard.
Either
glaze
the
ham
or
cover
with
raspings.
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