James & Sarah Polk's Recipes

JAMES POLK'S TENNESSEE HAM

1 ham
1 c. dark molasses
Cloves
1-1/2 c. brown sugar
Cracker crumbs
Fruit preserves

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.