Some hams require soaking for days, especially those dried-up American hams. All hams are best soaked for some hours, and the water should be changed once or twice. Place the ham in cold water, with an onion with several cloves stuck in it, a head of celery, a turnip, a carrot, and a tablespoonful of sweet herbs. (See Herbs.) Bring the water to the boil and skim, then let the ham simmer for about - say, twenty-five minutes to every pound; then take off the lid, and let the ham get quite cold in the liquor in which it was boiled. By this means all the juice and liquor which would otherwise run out will form a jelly in the ham itself.

When cold take out the ham; take off the skin, trim the edges, and cover the ham with some nice, light, brown bread raspings. (See Bread Raspings.) For this purpose you must just warm the outside of the ham, in order to get the raspings to stick. A hot shovel held near it is best, as you go along shaking the raspings. Ornament with some nice fresh parsley. Tie a paper frill round the knuckle, and put on as large a dish as possible. The ham can also be glazed. (See Glaze).