Ingredients: A Westphalia or York ham, about ten pounds in weight, (if chosen smaller, they are drier, and eat rough,) three onions, three carrots, one head of celery, two bay-leaves, a handful of parsley, a small bunch of sweet herbs, some seasoning, one pound rice, four ounces butter, a little tomato sauce, some breadcrumbs, and a tin of preserved green peas. Soak the ham for twelve hours, then scrape it clean, and trim it; place it in a braising-pan, with the onions, carrots and celery cut into small pieces; add two bay-leaves, a bunch of sweet herbs, some pepper, and a handful of parsley; cover the ham with cold water, and let it come to the boil; then, if possible, put the pot in the oven and braise five hours. Chop up one onion and a piece of celery very finely, place it in a stewpan with four ounces butter, and let simmer fifteen minutes; then add to it one pint of the liquor from the ham-braise, free from fat, one pint of water, and one pound rice well washed and picked, and let simmer until the rice is tender; then add a small bottle of tomato sauce and a tin of preserved green peas; mix all gently together and set on the stove in not too hot a place. Take the ham out of the braise, then trim off the rind and rough fat; cover it with brown breadcrumbs, put a frill on the knuckle, and place the ham on a very hot dish, and place the rice garniture round it, and serve very hot.