First of all, soak an old ham overnight, having first washed and scraped it. Next morning put in a boiler of milk-warm water with the skin side down. Boil slowly for four or five hours, according to size, and if a very large ham, six hours. When done, set aside the boiler with the ham and liquor in it, to remain until cold, when the skin must be taken off, and it must be trimmed of a nice shape. Sprinkle over two tablespoonfuls black pepper. Lay the ham on a grating or twist in the baking-pan, in which pour a pint of water, and set it in a hot oven. This mode prevents the frying so disagreeable to the taste. After the ham is heated through, and the pepper strikes in, sift over cracker; return to the oven and brown, then decorate with scraped horseradish and parsley, and serve.--_Mrs. S. T._ BAKED HAM OR TONGUES. Boil the ham and grate some powdered cracker thickly over it; first rubbing it with beaten yolk of egg. Bake with butter. Lay slices of currant jelly around the tongue, and garnish the ham with parsley.--_Mrs. R._ _Baked Ham._ Most persons boil ham, but it is much better if baked properly. Soak it for an hour in clean water and wipe dry; next spread it all over with a thin batter, put it into a deep dish with sticks under it to keep it out of the gravy. When it is fully done, take off the skin and batter crusted upon the flesh side and set it away to cool.--_Mrs. B. J. B._ STUFFED AND BAKED HAM. After your ham is boiled, take the skin off. Take pepper, allspice, cloves and mace, well pounded; add a little bread crumbs, and a little brown sugar; mix with a little butter and water. Gash your ham and take out plugs; fill in with the mixture. Rub the ham with an egg beaten, and grate on bread crumbs and white sugar. Put in the oven and brown.--_Mrs. D. R._ TO STUFF FRESH CURED HAM. Boil the ham. Take one-half pound grated cracker or bread. ½ pound butter. 1 teaspoonful spice. 1 teaspoonful cloves. 1 teaspoonful nutmeg. 1 teaspoonful ginger. 1 teaspoonful mace. 3 spoonfuls sugar. Celery-seed or celery. 6 eggs, beaten light. 1 spoonful mustard. Mix all well together and moisten with cream, if too stiff. Whilst the ham is hot, make holes to the bone and fill with this mixture. Put in the stove to brown. SPICED HAM. Salt the hams for two days; put them in a keg and for each ham add: ½ cup molasses. 1 tablespoonful spice. 1 tablespoonful black pepper. A pinch of saltpetre. Let them stand four days, turning each day, then hang them up.--_Mrs. D. R._ BROILED HAM.