Soak the ham over night and scrub well in the morning. Run a narrow sharp knife along the bone, loosening the meat for the whole length ; shake and pull the bone while doing this until you can withdraw it. Then dig out the flat bone from the butt-end of the ham. With a fair degree of patience the process is not difficult. Fill the cavity left by the bones with a stuffing of bread-crumbs, seasoned with pepper, butter, onion, and Worcestershire sauce. Pack it in well and sew the ham tightly into shape in mosquito-netting. Cover with cold water in which have been stirred two tablespoonfuls of vinegar, and cook twenty minutes to the pound after the boil begins. Leave the ham in the water until it is lukewarm, take it out and put to press under an inverted dish with a heavy weight on top. Leave it thus for eight or ten hours; take off the cloth, and then the skin. Dot the top with black pepper, or Hungarian sweet red pepper (paprica) using the tip of the middle finger to make the impressions. If you can arrange the dots in a pattern the effect will be pleasing. Send to table surrounded by a garland of asparagus tops and nasturtium flowers, or parsley and marigolds. This is a delightful preparation of ham, suitable for luncheon or Sunday evening suppers.