By NANCY SECRIST

By NANCY SECRIST

VP I Extension Ajrmt

COOKING OLD

VIRGINIA HAMS Scrub the ham thoroughly in warm water, using a stiff brush, in order to remove mold and-or excess pepper. Completely immerse in cold water, SKIN UP, and let ham soak for 18 to 24 hours. Change water after 10 hrs. Place ham, SKIN DOWN, in a broiler in which there is enough cold water to entirely cover the ham. To cook the ham requires about 20 minutes per pound. Be careful to simmer only for the first hour; thereafter boil slowly, adding hot water to keep ham covered.

When the boiling time is completed, take the ham out of water in order to remove skin. Life the skin around the edge of the butt (large) end with a sharp knife. With a clean cloth in each hand grasp the hock bone in one hand, and starting at the butt end, pull the skin toward the hock bone, being careful not to tear the fat. Leave four inches of skin on the hock bone. Dress skin around hock bone with a knife.

Spread a thin layer of brown sugar over the fat and dot with cloves. Pour 1 cup of vinegar over the ham and bake in a slow oven. Basting often until ham has a rich, brown appearance. Allow to cool at room temperature overnight before serving.

Keep cooked ham wrapped in foil or damp cloth in a cool, dry place. It is not necessary to keep it in a refrigerator.

TO CARVE: begin about five inches from the hock bone and slice down to the bone. Slice several slices down to the bone keeping slices PAPER THIN. Slice across the bone to loosen the slices.

TO SERVE: Serve Old Virginia Ham cold on biscuits or for main course. Goes well with chicken or turkey. Makes delicious sandwiches. Julienne salads, horse d’ovres, appetizers and breakfast meat. Serve PAPER THIN—usually with bread. Save all scraps for grinding to make sandwich spreads or salads. Use pieces and the bone for seasoning in beans, greens and other vegetables.