Ham A La Cajsa Warg

• 7 to 9 lb. lightly salted ham
• cold water
• 2 tsp. allspice corns
• 2 tsp. marjoram
• 6 bay leaves

1. Take ham.
2. Ham which is to be roasted in a oven must not be too salty and should be placed in plenty of cold water for approximately 12 hours.
3. Remove the rind.
4. Place the ham on a large piece of baking foil.
5. Crush corns, marjoram and bay leaves in a mortar.
6. Rub the spice mixture on all sides of the ham.
7. Wrap the foil around the ham to make a tight package.
8. Insert a meat thermometer through the foil so that the tip reaches the thickest and meatiest part of the ham.
9. Place the ham in a baking pan and bake it in a 350u0b0 oven.
10. The ham is ready when the thermometer shows 170u0b0.
11. Ham a la Cajsa Warg can be served hot or cold with boiled potatoes, mustard, red cabbage or other vegetables.

ham, cold water, corns, marjoram, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245605 (may not work)