Frances Dee's Roast Ham with Cider Sauce
Soak a 12-pound ham several hours or overnight in cold water. Wash thoroughly and trim off hard skin near end of bone. Put in saucepan with half a cup each of sliced onion and carrot. Add two sprigs of parsley, half a bay leaf, four cloves and five peppercorn. Cover with cold water, bring slowly to boiling point and let simmer until tender--about four hours. After two hours' cooking, add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with fine sugar and fine breadcrumbs. Bake one hour in slow oven. Serve hot with cider sauce.
3 dessertspoons (2 tablespoons) butter
2 cups ham liquor
pepper and salt
4 dessertspoons (2 tablespoons plus 2 teaspoons) flour
4 dessertspoons (2 tablespoons plus 2 teaspoons) cider
Melt butter, add flour and pour in hot ham liquor gradually, while stirring constantly. Bring to the boiling point and add cider. Pepper and salt to taste. Pour over ham and serve.