A dry ham should be soaked in water over night; a green one does not require soaking. Take care they are well cleaned before you dress them.
Ingredients
1 Ham
Water
Bread crumbs
Directions
A ham requires a great deal of water, therefore put it into the copper cold
Let it only simmer for two hours, and allow a full quarter of an hour to every pound of ham; by this means your ham will eat tender and well
Before you send a ham to table take off the rind, and sprinkle it over with bread crumbs, and put it in an oven for a quarter of an hour: or you may crisp it with a hot salamander.Source: The New-England Cookery by Lucy Emerson, 1808
Grouse, Roasted
