BAKED HAM

Place a four and one-half to five-pound cut from the butt end of the ham in the fireless cooker overnight. In the morning remove the skin and then pat into the fat part of the ham Five tablespoons of brown sugar, One teaspoon of cinnamon, Three-quarters teaspoon of allspice. Place in a hot oven and bake for forty minutes. Baste every ten minutes with Six tablespoons of vinegar, Three-quarters tablespoon of boiling water. Use the liquid in the pan, after baking the ham for making gravy, by browning three tablespoons of flour, then adding the liquid left in the pan and sufficient boiling water to make one and one-quarter cups of gravy. Season.