I could keep these coming all day:
So, if I'm analyzing the directions carefully, you have to put this chunk of pig in a covered roaster and -- assuming a 15 lb ham -- steam
it in the oven for something over five hours. Then you peel it, score it, crank up the heat, and brown it. With cloves and a brown-sugar glaze.
But thank God you don't have to PARBOIL it.(Good Housekeeping,
December 1933. Dedicated to everyone who's feeling a bit parboiled this week.)