EDITH ADAMS’ COOKING UNDER PRESSURE 29

HAM DELUXE
2 slices ham, 34 inch thick
4 small sweet potatoes, sliced
4 pineapple rings
4 cup prunes, soaked
2 tablespoons fat
14 cup pineapple juice
Heat fat in cooker and brown ham in it.
Add other ingredients and cook at 15 pounds
pressure for 15 minutes. Serves 4.

HAM KELOWNA
3 to 4-pound piece of ham
6 whole cloves
14 cup brown sugar
1 teaspoon dry mustard
Y% cup crushed apple juice
Stick cloves in fat of ham. Cover with
a mixture of brown sugar, mustard and 1
tablespoon fruit juice. Put ham on rack and
add remainder of fruit juice. Cook at 15
pounds pressure for 40 minutes. When done,
take out of pan. Boil syrup in pan over
quick heat, stirring often, until thick. Pour
slowly over ham. Keep spooning on top, until
somewhat cooled off. Serve hot or cold.
This is a lovely glazed ham without the heat
of the oven.

HAM LOAF
2 pounds ham, ground
1 pound fresh pork, ground
1 cup dry bread crumbs
1 teaspoon salt
14 teaspoon pepper
1 egg, beaten
1 cup milk
2 tablespoons fat
2 tablespoons brown sugar
1 tablespoon dry mustard
1% teaspoon cloves
1% cup water
Combine ham, pork, crumbs, salt, pepper,
egg and milk. Mix thoroughly and form
into 2 small loaves. Heat cooker and add
fat. Brown loaves well in hot fat, turning
with an egg turner. Combine sugar, mus-
tard, cloves, and spread over meat. Add
water. Cook at 15 pounds pressure for 20
minutes. Allow pressure to reduce slowly
in order not to break loaves. |

HAM ROLL WITH NOODLE
FILLING
1 large slice of ham, 1 inch thick or 2
thin slices
1 tablespoon prepared mustard
Filling:
2 cups cooked noodles (see cereal chart)
1 egg |
14 cup crushed cereal flakes
1 teaspoon salt
1% teaspoon pepper
14 cup orange juice

Cook noodles according to the cereal chart
in this book. About 1 cup of raw noodles
will do. Blanch with hot water and drain.
Beat egg slightly and stir in noodles. Add
the crushed cereal flakes, and stir into the
noodles together with the salt and pepper.
Mix thoroughly and spread on ham slice,
which has had one side spread with mustard.
Roll and tie ham slice. Place on rack. Pour
juice over ham and cook at 15 pounds pres-
sure for 15 minutes.

UPSIDE DOWN ORANGE
HAM LOAF

1%-pound lean pork shoulder, ground
1%4-pound smoked ham, ground
1% cups milk
2 eggs, beaten
1 cup cracker crumbs or 1% cups soft
bread crumbs
'% teaspoon pepper
Mix all ingredients thoroughly
Orange Glaze
4 cup brown sugar
% cup melted fat (ham drippings are
good)
2 or 3 oranges, peeled and sliced

Spread sugar and melted fat evenly in an
oven-proof dish that fits the cooker. Cover
with orange slices. Place the ham mixture
over the fruit and press down evenly into
a thin loaf. Cover well with parchment paper
or a good lid. Put % cup water in the
cooker. Cook at 15 pounds pressure for 30
minutes. To serve, turn upside down on a
chop plate. Serve in squares. Sprinkle with
parsley.

HAM HOCKS

Season the hocks well, brown slightly in
2 tablespoons fat, add ™% cup water and
cook at 15 pounds pressure for 50 minutes.
Add cabbage wedges or sauerkraut for last
4 minutes of cooking, if desired.

STEAMED SPICE COTTAGE ROLL
(BONED HAM SHANK)

Cottage roll cut in size to fit cooker,
about 3 to 4 pounds

% cup bread crumbs

2 tablespoons vinegar or apple juice

'Y% teaspoon mustard

2 tablespoons brown sugar
Whole cloves

2 cups water

Make a paste of bread crumbs, vinegar,
mustard and brown sugar. Rub this paste
over roll. Stick cloves into outside of ham.
Place roll on rack in cooker. Add water.
Cook at 15 pounds pressure for 45 minutes.