649. Westphalia Ham, Roasted A La St. James

Prepare a Westphalia ham in every respect according to the first part of the previous directions, and having allowed it to steep in the mirepoix the allotted time, run a large iron skewer through it, and fasten it at each end on to the spit with string ; next reduce the mire-poix, vegetables, etc, of which it is composed, and cover the under part of the ham therewith; then wrap the whole of the ham up with large sheets of cartridge-paper, previously veil oiled for the purpose; over the paper put a covering of venison paste, as is usual when about to prepare venison for roasting. Cover the said coating of flour and water paste, with greased paper, and tie on this with string. About five hours before the ham is required for table, put it down to roast before a moderate fire; when it has been down about three hours and a half, take it up, make a hole in the paste, and, with a funnel, infuse half a pint of brandy, or, in preference to this, if you have it, as much Malaga wine; stop the hole up with paste, and put the ham down to the fire to roast for twenty minutes longer; then take it up, and remove it carefully from the spit, so as not to lose any portion of the essence contained within the coating of crust that surrounds the ham. Trim the ham, and set it to dry on a baking-sheet in the oven, glaze it and dish it up, using the essence reserved for the purpose, in order to give flavor to the sauce intended to be served with it.

Westphalia haras, thus dressed, may be served with any of the garnishes described as appropriate for baked hams.

650. Braized Ham, A La Parisienne

Trim, soak, and boll a ham, either Westphalia or home-cured, as the case may be; when it has boiled in water about an hour, take it up and put it into cold water, and after having scraped the rind clean, place it in an oval braizing-pan, with two carrots, as many onions, a head of celery, and garnished fagot of parsley, six cloves, and two blades of mace; moisten with a glass of brandy and half a bottle of Sherry, and sufficient broth to cover the surface of the ham; put the lid on, and as soon as it has boiled, set the pan on a slow fire, to continue gently braizing for about five hours and a half. When the ham is done, take it up and trim it, leaving, as usual, enough of the rind adhering to the knuckle part, and on this cut out (with the point of a sharp knife) an ornament resembling leaves, or scollops, spread out in a fan-like form ; glaze the ham, and put it on its dish, raised on an oval croustade, two inches and a half high, formed to the shape of the ham, cut round in flutes, and fried of a light color; round the base place a dozen or fifteen small fluted croustades of fried bread, filled with green peas, asparagus-heads, carrots and turnips, scooped out. in the form of very small olives, and nicely glazed. Glaze the ham, put the paper ruffle on the bone, and serve.

Send some bright Espagnole sauce, mixed with some of the essence of ham, previous to reduction of the same, in a sauce-boat, to be served with the ham from the sideboard, when it is carved.

Note. - Granada, Bayonne, and foreign hams in general, are prepared for the table according to the directions given for dressing Westphalia hams.