James & Sarah Polk's Recipes
JAMES POLK'S TENNESSEE HAM
1 c. dark molasses
1-1/2 c. brown sugar
Completely cover the ham in cold water; allow to soak overnight.
Take out and remove any hard surface. Put in suitably-sized pot
with fresh water, skin-side down; add molasses. Cook slowly
(225-degrees), allowing 25 minutes to the pound. Allow to cool
in the liquid. Pull skin off carefully. Score ham; stick a clove
in each square. Sprinkle with paste made of brown sugar, crumbs and
sufficient liquid to make the paste. Bake slowly in 320-degree oven
for 1 hour.
Decorate the platter with thin ham slices cut from the roast ham,
rolled into cornuccopias and filled with fruit preserve.