Ingredients
- two spoonfuls at a time
- a cupful of sherry
Directions
1
Soak and prepare the ham as directed above. Let it simmer for two hours; then remove it and take off the skin, and bake it in a moderate oven for two hours; baste it frequently, using a cupful of sherry, two spoonfuls at a time, until all is used; then baste with drippings from the pan. When done, cover it with a paste made of browned flour and brown sugar moistened with sherry, and replace in the oven for a few minutes to brown.
By Mary Ronald ·
Recipe sourced from
gutenberg