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Maryland Baked Ham


Soak a ham over night in cold water and boil it tender in sweet cider or water, putting it on in enough liquid to cover. It must be tender but not broken. Remove the rind, outline the fat on top into diamonds, placing a clove in each. Rub half a cup of maple syrup into ham, sprinkle with pepper, place in oven and brown, sprinkling with sifted bread crumbs if liked. Serve hot or if sliced cold, lay plate and heavy weight on ham over night to make nice firm slices.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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