Modern cookery for private families

or into any other vessel of a similar form, and cover it plentifully with cold water; bring it _very slowly_ to boil, and clear off carefully the scum which will be thrown up in great abundance. So soon as the water has been cleared from this, draw back the pan quite to the edge of the stove, that the ham may be simmered softly but steadily, until it is tender. On no account allow it to boil fast. A bunch of herbs and three or four carrots, thrown in directly after the water has been skimmed, will improve it. When it can be probed very easily with a sharp skewer, or larding-pin, lift it out, strip off the skin, and should there be an oven at hand, set it in for a few minutes after having laid it on a drainer; strew fine raspings over it, or grate a hard-toasted crust, or sift upon it the prepared bread of Chapter V., unless it is to be glazed, when neither of these must be used. Small ham, 3-1/2 to 4 hours; moderate sized, 4 to 4-1/2 hours; very large, 5 to 5-1/2 hours. _Obs._—We have seen the following manner of boiling a ham recommended, but we have not tried it:—“Put into the water in which it is to be boiled, a quart of old cider and a pint of vinegar, a large bunch of sweet herbs, and a bay leaf. When it is two-thirds done, skin, cover it with raspings, and set it in an oven until it is done enough: it will prove incomparably superior to a ham boiled in the usual way.” TO GARNISH AND ORNAMENT HAMS IN VARIOUS WAYS. When a ham has been carefully and delicately boiled, the rind while it is still warm, may be carved in various fanciful shapes to decorate it; and a portion of it left round the knuckle in a semi-circular form of four or five inches deep, may at all times be easily scollopped at the edge or cut into points (_vandykes_). This, while preserving a character of complete simplicity for