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side up. Cover with fresh, cold water (or cider). Put the lid on and set on heat. Bring to a boil but reduce heat as soon as water boils. Continue to simmer until done, about 20-25 minutes per pound.
Or soak, scrub and place the ham in a covered roaster, fat side up. Then pour two inches of water (or cider) into the roaster. Place in a 325 degree F. oven and bake approximately 20 to 25 minutes per pound. Baste frequently.
Test for doneness by moving flat pelvic bone. It should move easily when ham is done. Or, a meat thermometer may be placed in the ham, following the manufacturer’s instructions. When the interior temperature reaches 150 to 155 degrees F. the ham is done.
Lift ham from kettle. Remove skin. Sprinkle with brown sugar and/or bread crumbs and brown lightly in a 375 degree F. oven. Or use a glaze.
James Beard, in his cookbook entitled American Cookery, gives a recipe for ham baked in cider which is very similar to Mr. Swindler’s recipe. James Beard also gives the following recipe for a cider raisin sauce to serve with the ham.
Cider raisin sauce
2 cups cider from the ham
1/4 cup applejack (optional)
1/2 cup seedless raisins
1/4 teaspoon nutmeg
1/4 teaspoon cloves
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