Serve very hot.
DEVILED HAM.
For this purpose use either the knuckle or any odds and ends remaining.
Cut off all dark or hard bits, and see that at least a quarter of the amount is fat.

Chop as finely as possible, reducing it almost to a paste.
For a pint-bowl of this, make a dressing as follows:-- One even tablespoonful of sugar; one even teaspoonful of ground mustard; one saltspoonful of cayenne pepper; one spoonful of butter; one teacupful of boiling vinegar.

Mix the sugar, mustard, and pepper thoroughly, and add the vinegar little by little.

Stir it into the chopped ham, and pack it in small molds, if it is to be served as a lunch or supper relish, turning out upon a small platter and garnishing with parsley.
For sandwiches, cut the bread very thin; butter lightly, and spread with about a teaspoonful of the deviled ham.

The root of a boiled tongue can be prepared in the same way.