Boiled Ham Recipe

Put a ham weighing 14 pounds in a large kettle and half cover with cold

water and cook slowly. When the water boils, add a quart of sour white

wine and cook about five hours, or until tender. Put the ham in a baking

pan and trim off the under side nicely, and take off the skin. Cover an

inch thick with currant jelly, put a cup of sherry in the pan and put

into a pretty hot oven. Let the fire go down; baste very often at first,

that the wine may penetrate the jelly, and bake a half hour or more.

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