Soak and scrub the ham. When ready to cook make a dough or thick paste of rye flour and water and spread over the ham encasing it completely. Set on the rack in a baking pan into a hot oven to cook the paste, then lower the temperature and let cook about 5 hours. About 1 hour before done make a hole in the paste and pour in a cup of hot cider, repeat this twice if needed, or in place of cider, use liquid in the pan. When tender remove crust and skin. Brush with beaten yolk of egg, sprinkle with brown sugar and rye bread crumbs and return to the oven to brown. The crust may be reserved intact and used to preserve the left over ham.
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