As prepared by George Scott, Great Northern Baked Ham becomes indeed a piece de resistance. Through a period of 20 years he has served countless delightful meals in which this delicious dish has been included.
Great Northern Baked Ham
Wash thoroughly in warm water, then soak overnight in cold water, covering the entire ham, drain off this water and re-cover with cold water, placing 2 or 3 teaspoonfuls of sugar or heavy molasses in the water. Then let the ham simmer or boil slowly for 1 hour, after which boil steadily, seeing that it is kept covered with water at all times. The average ham requires about 3 hours to boil, or say 20 minutes for each pound of weight. When boiled, remove skin, taking care not to tear the fat, place in a pan of vinegar and rub the ham, first with sugar and then with vinegar. Next cover the ham with cracker crumbs or fine bread crumbs and sugar. Dot ham with spices and bake.
Sauce for Baked Ham: Mix a sweet sauce with 2 cupfuls water, 1 cupful sugar, 1 cupful raisins, 1 cupful currant jelly, juice of 2 lemons and 2 oranges, reduce by boiling till fairly thick, then strain.
Make an Espagnole sauce with ham, veal, beef, chicken bones, beef and veal shank, carrots, turnips, onions, tomatoes, celery, parsley, thyme, marjoram savory, bay leaves, cloves, allspice and pepper. Fry till brown and add enough browned flour to form a roux. Moisten with good, rich stock and simmer slowly for several hours, then strain.
Work the sweet sauce into an equal amount of Espagnole sauce and garnish with boiled shredded orange and lemon peel. This sauce, when finished, should be smooth and as thick as cold syrup. Serve very hot always.