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Woolworth's Roast Fresh Ham
45 2 oz portions
13 lb 4 oz Fresh Ham (as purchased)
12 lb 5 oz After boning.
8 oz Onion
Ham should be received, boned, and tied. Bones and skins
should be received with the ham.
Place ham in roasting pan with onions, bones, and skin.
Insert meat thermometer in ham. Place in 350° oven and
roast until internal temperature reaches 185°.
Remove from roasting pan. Cool. Refrigerate overnight.
Slice before serving.
Woolworths Baked Canned Ham
82 2 oz portions
12 lb 10 oz Canned Ham (Woolworth's used Rath pear-shaped.)
3 oz brown sugar
1 oz prepared mustard
1/4 oz whole cloves (about 36 cloves)
Remove ham from can. Save jelly for making gravy.
Score ham by making a series of shallow diamond-shaped
cuts across the top of the ham. Insert a whole clove
into each diamond and cover with a paste made of brown
sugar and mustard.
Bake in 400° F oven for 60 minutes. Remove from pan
and use drippings to make ham gravy. with spoon remove
cloves along with any remaining toppings and add to
pan drippings.
It is necessary to remove the cloves before slicing
to facilitate even slicing and to keep from dulling
the blade on the slicing machine.
When cool slice into 2 oz slices.
Woolworth's Ham Gravy
1. Ham Stock (5 quarts)
2 lb 4 oz Smoked Ham Hocks
4 oz Onion
4 oz Celery leaves
6 1/2 quarts Water
1 pint Ham Jelly (Canned)
or
8 oz Ham Jelly from canned ham*
Place in pot on stove. Bring to boil and simmer for
2 1/2 to 3 hours.
2. Ham Gravy (2 quarts)
7 oz Ham drippings or 3 oz drippings + 4 oz shortening
5 oz flour
2 quarts ham stock (see above)
In pan in which ham was baked, melt drippings and fat.
Add flour and stir with wire whip. Brown carefully on
low heat. When browned sufficiently, add stock gradually
in about four parts. After each addition of stock, stir
until all stock is absorbed by flour and drippings. After
all stock is added , bring to a boil, simmer 5 minutes.
Taste. Based on your taste, if it needs seasoning,
add from 1/4 to 1/2 oz of salt.
* Ham jelly found around a canned ham is the juices from the ham
extracted as it cooked. It makes excellent flavoring for gravy.
As hams are opened and sliced for sandwiches, save the jelly in
the refrigerator and use it for making ham gravy. If you roast a
fresh ham, you won't have this.
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Woolworth's Ham Gravy with Raisins
2 quarts
8 oz onions
4 oz shortening
3 oz flour
1 pint Ham jelly*
Hot Water (Add enough hot water to jelly to equal 2 qts liquid)
1 pint hot water
Pan Drippings
6 oz raisins
Chop onion fine and saute in melted shortening.
Add flour and brown well, careful not to burn.
Place jelly in a 2 quart measure and add enough water to make 2 qts.
Stir this into browned flour mixture. Blend carefully and
simmer for 1/2 hour.
Add water to pan drippings in pan in which ham has been baked
and bring to a boil. Then add this to above cooked mixture.
Chop raisins and add to gravy. Simmer for 1/2 hour. If desired,
2 oz of currant jelly may be added.
* Ham jelly found around a canned ham is the juices from the ham
extracted as it cooked. It makes excellent flavoring for gravy.
As hams are opened and sliced for sandwiches, save the jelly in
the refrigerator and use it for making ham gravy. If you roast a
fresh ham, you won't have this.
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