Soak a smoked ham overnight in cold water. The next morning, wash it in boiling water, wipe it clean with wheat bran, and rinse in cold water. Tie up in a napkin and cover with cold water. Boil over high heat at first, then reduce the fire. Watch that the meat does not overcook.
If the ham is to be served cold, let it cool in the water in which it boiled.
Remarks: If the ham is tough, then on the day before the ham is to be prepared, wrap it well in a towel or a napkin and bury it in dark, heavy earth for 12 hours. If it is salted, another 24 hours must be allowed for soaking in cold water and the water must be changed frequently. To cook the ham, boil it in several changes of water, each time adding a grated and sieved crust of black bread to the water. This will reduce the salt and remove any unpleasant odor from any meat. This method may be used with fish as well.
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