``` Traditional at Easter, popular all year round. MEATS HAM There are many kinds of cured and smoked ham. Ready-to-eat means it is safe to eat without further cooking; but cooking will improve texture and flavor. Tenderized refers to a method of curing; it does not mean the ham has been cooked. Canned hams are ready-to-eat, or they may be reheated. Ham will vary greatly in price, the fully cooked or boned hams and the center cuts are costly. Read directions on wrapping carefully before cooking. Baked Ham See color picture pp. 320-321. Choose: Shank Leg Butt Shoulder or Picnic Boneless Shoulder Butt Allow ½ to ¾ lb. uncooked with bone, ⅓ lb. boneless, ⅓ lb. cooked with bone, ⅛ to ¼ lb. boneless for each serving. Follow directions for How to Roast (p. 300), omitting seasoning. Half an hour before ham is done, take from oven and remove rind. Score fat; insert a whole clove in each square, if desired; add glaze and return to oven at 400º (mod. hot) for 15 to 20 min. Minutes Meat per Lb. Thermometer Whole ham, uncooked........ 18 to 20 160º Whole ham, ready-to-eat.... 10 130º Half ham, uncooked............. 22 to 25 160º Half ham, ready-to-eat........... 10 to 35 130º Picnic...................................... 30 170º Boneless Butt........................ 40 to 45 170º Ham and picnics will carve more easily if allowed to rest out of oven 15 to 20 min. Add this time plus the 10 min. for scoring and glazing. Glazes for Ham 1. 1 cup brown sugar, 1 tbsp. dry mustard, ½ cup pickle juice or spiced fruit juice may be added. 2. 1 cup brown sugar and ¾ cup crushed pineapple. 3. 1 cup cranberry or currant jelly. To Precook Ham Uncooked picnics or shoulder butts should be simmered in water. They will be milder in flavor than when baked the full time. A 6 to 8-lb. picnic will take 3½ hr.; a boneless 2-lb. shoulder butt, 2 hr. After cooking in water, add glaze and brown in oven at 400º (mod. hot) 15 to 30 min. Ham Slice Cut slashes in edge of a 1" thick center cut slice of ham. To Bake: Sprinkle with 1 tsp. dry mustard and ¼ cup brown sugar. Place in heavy skillet or baking pan. Pour on milk at side of ham slice until it barely reaches top. Bake uncovered in oven at 350º (mod.) 1¼ hr. To Broil: Broil 10 min. 3" from heat. Turn and broil on second side 10 min. For ready-to-eat ham, cut time in half. Pan-Broiled Ham Slice Rub skillet lightly with ham fat. Place ¼ to ½" slices of cured ham or Canadian bacon in skillet. Cook slowly until brown; turn and brown other side. For ready-to-eat or cooked ham, browning is all that is necessary. Ham Loaf Superb ¾ lb. ham ½ lb. pork 2 eggs, beaten ¾ cup soft bread crumbs ½ cup milk dash of pepper 2 tsp. prepared mustard ¼ cup brown sugar ½ cup pineapple juice or pickled peach juice Heat oven to 350º (mod.). Grind together ham, veal and pork. Mix in eggs, bread crumbs, milk and pepper. Pat mixture in loaf pan, 9x5x3". Spread mixture of mustard and brown sugar on top of loaf. Pour juice over loaf. Bake 1½ hr. Baste loaf several times during baking. Serve with Easy Horse-radish Sauce (p. 332). 5 to 6 servings. HOW TO CARVE WHOLE HAM Place shank end at carver's right. Cut a few slices from near side. Turn ham on cut, flat surface. Holding with fork, remove small wedge 6" from shank end. Cut thin slices down to bone; run knife along bone to release. 311 ```