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Boiled Ham

If the ham is quite salty and has been cured some time, it will require soaking from ten to twenty-four hours, during which the water should be changed several times. After the ham has been soaked sufficiently, scrape and clean thoroughly, cutting away any part that may be rusty or discolored. Put the ham in any vessel suitable for boiling it and cover plentifully with water; let it come to a boil very slowly and skim off the scum as it rises. When it boils clear, set the pot on the back of the stove and let it simmer slowly but steadily until done, then take out of the liquor, strip off the skin, dust with cracker or bread crumbs and put in the oven and brown.
Submitted by Cassyjean - Torrington, CT Sep 23, 2009 15 min 30 min 45 min

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