If it is a very dry Westphalia ham, it must be soaked, according to its age and thickness, from twelve to twenty-four hours; for a green ham, from four to eight hours will be suffcient. Lukewarm water will soften it much sooner than cold, when sufficiently soaked, trim it nicely on the underside, and pare off all the rusty and smoked parts till it looks delicately clean.
Give it plenty of water-room, and put it in while the water is cold; let it heat very gradually, and let it be on the fire an hour and a half before it comes to a boil; let it be well skimmed, and keep it simmering very gently: a middling-sized ham of fifteen pounds will be done enough in about four or five hours, according to its thickness.
If not to be cut till cold, it will cut the shorter and tenderer for being boiled about half an hour longer. In a verv small family, where a ham will last a week or ten days, it is best economy not to cut it till it is cold, ', it will be infinitely more juicy.
Pull off the skin carefully, and preserve it as whole as possible; it will form an excellent covering to keep the ham moist; when you have removed the skin, rub some bread raspings through a hair sieve, or grate a crust of bread; put it into the perforated cover of the dredging-box, and shake it over it, or glaze it; trim the knuckle with a fringe of cut writing-paper. You may garnish with spimge or turnips, etc.
To pot ham is a much more useful and economical way of disposing of the remains of the joint, than making essence of it.
Cut some ham into thin slices, and broil them on a gridiron. Fry some eggs in butter. Serve it, laying an egg on each slice of ham.
Take three or four pounds of lean ham, cut it into pieces about an inch thick, and lay them in a stew-pan, with slices of carrots, parsnips, and three or four onions; let them stew till they stick to the pan, but take care they do not burn; then by degrees pour in some good veal gravy, a few fresh mushrooms cut in pieces, (or mushroom-powder), truffles, morels, cloves, parsley, leek, basil, and a crust of bread; cover it close, and simmer till pretty thick, then strain it off for use.
Take a deep saucepan, put into it a piece of fresh butter, several slices of ham, about six pieces of veal the size of a walnut, and two or three carrots cut in small pieces; set these over a slow fire, and let them stand till they give out their juices, and the ham and veal become crisp and stick; then put in a little stock, and let it boil; in an hour's time add a glass of white wine, leave it a quarter of an hour, when it will be sufficiently done; take off every particle of fat; strain it into a pan, and set it by for use.
Soak a fine ham in cold water for one or two days, according to its age; then put it into a saucepan just big enough to hold it, with no more water than will cover it, and a pint of white wine; let it boil, skimming it carefully, till done. When cold, take out the hock and under bones, and the skin; pare away some of the fat, and trim it to an oval form as much as possible. Make a farce with the parings of the fat, some veal or game, and sweet herbs minced and pounded. Take a pan the size you wish to have your loaf, lay all over the inside a pretty firm paste, and then (having cut your ham into thin slices) place alternate layers of it and the farce in the pan, until it be quite full. Put a crust over the top, which must unite with that in which the ham is; turn it over on a baking plate, flour it, and put it into a very hot oven for an hour and a half or two hours, according to its size. Serve it cold.