722. Cold Boiled Ham, for family use.
—Proceed the same as for No. 721, but let the ham be thoroughly cooled off before serving.
723. Roast Ham, Champagne Sauce.
—Boil a ham exactly as directed for No. 721, making a few lengthwise incisions on the surface. Sprinkle the top with a little powdered sugar; arrange it in a roasting-pan, then place it in a slow oven for fifteen minutes. Serve with half a pint of champagne sauce (No. 204).