Description
This postcard features a display of Mayrose ham for Easter. It includes instructions on how to bake the ham on the back. The postcard is dated April 9.
Front Text (verbatim):
WE HAVE YOUR MAYROSE HAM FOR EASTER!
Back Text (verbatim):
How To Bake
YOUR EASTER HAM
Do not parboil Independent's Mayrose Ham. Wipe the ham with a damp cloth. Wrap loosely in the glassine wrapper. Place fat side up on a rack in an open pan.
Bake in a slow oven (325°F.) allowing about 15 minutes a pound for a large ham (over 12 pounds), 18 minutes a pound for a smaller ham, or 22 minutes a pound for a half ham.
Remove from oven. Lift off all rind. Score fat. Rub with ½ cup sugar mixed with 1 tablespoon flour. Sprinkle with grated orange rind. Brown in a hot oven (400°F.) about 15 minutes.
