Soak a ham weighing six pounds for twelve hours, or if thoroughly matured for twice as long, changing the water twice; then scrub it in warm water, dry it well, cover it entirely with a thick paste made with flour and water and wrap the ham up in a piece of white paper which has been well greased, securing it with white tape or string. Put it into a moderately hot oven and let it cook for five hours. When done remove the paper and paste and then pull off the skin; trim the ham, brush it over, glaze and scatter it thickly with brown crumbs.