Soak a nice small sugar-cured ham in cold water, from early in the evening till next morning - changing the water at bed-time. (It may require twenty-four hours' soaking.) Trim it nicely, and cut the shank-bone short off. Make a coarse paste of merely flour and water, sufficient in quantity to enclose the whole ham. Roll it out, and cover the ham entirely with it. Place it in a well-heated oven, and bake it five hours, or more, in proportion to its size. When done, remove the paste, peel off the skin, and send the ham to table, with its essence or gravy about it. It will be found very fine.
If the ham is rather salt and hard, parboil it for two hours. Then put it into the paste, and bake it three hours.