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Dressed Ham

Recipe of Patricia Cordelia Smith Wright

     Bake a ham in a covered roaster with a pint of molasses added to the water which has been added for cooking. When ham is done, trim fat off to about a 1/4 inch. Core ham all over with a potato corer (about every two inches) and stuff with a dressing made with six to eight cups of bread crumbs, mixed with one or two teaspoons of marjoram, thyme, rosemary, dried parsley, or other favorite herbs. Moisten bread crumbs with a half and half mixture of white wine and bourbon, until just where you can handle it. After stuffing the holes, cover the whole ham with the remaining mixture, and pat down. Glaze with egg whites or whole eggs, which will give a yellowish tint, decorate with pineapple rings (tinted green at Christmas), maraschino cherries, or any other fruit decoration reflecting the season. Be sure and drain fruit well since it will have a tendency to bleed its color. Return to oven and let get golden brown. For those who worry about alcohol, the heat dissipates it. Cool and serve. 

Submitted by: Alice Algood

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