This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
According to the quantity of Hams you have to make, prepare a Brine, more or less, after this manner; put into a Tub all sorts of sweet Herbs, such as Marjoram, Winter Savory, Balm, Thyme, Laurel, Basil, Juniper Berries, a good deal of Salt, and Saltpetre, with a liquid of half Lees of Wine and half Water: Let all these Herbs infuse for two days, then squeeze them well, and sift the Brine clear; then put in the Hams to soak for about a fortnight; after which time drain them, and hang them to dry.-If you would keep them long, rub them for some time with Lees of Wine and Vinegar, and strew them with Allies.
When they are pretty fresh, boil them to half without soaking; then take up the Skin, and roll them in Paper, first buttered; finish with roasting, basting now and then with a little Brandy. They eat very good either hot or cold. - Any kind of Hams may be dressed the same way.
Soak the Ham, so that it may be pretty fresh, and boil it in Water, with Laurel, Thyme, and Basil; when half done, put it into a Brazing-pan much of its own bigness, upon slices of Veal Fillet, and a Knuckle of Veal at top; boil it in two Bottles of white Wine and Broth, with two Lemons sliced and peeled, a large faggot of Parsley, green Shallots, a clove of Garlick, six of Spices, Thyme, and Laurel; reduce the Broth until it is fit to make a Jelly, skim it well and sift it; let it cool, and serve it with the Ham. - This Jelly should be clarified with Whites of Eggs, as most others are done, otherwise it will look thick and dis-agreeable.
IF long kept, soak it some time; if fresh, you need not; pare it round and underneath, taking care no rusty part is left; tie it up with packthread, put it in a Brazing-pan much of its own bigness, with Water, a faggot, a few Cloves, Thyme, and Laurel Leaves; boil on a slow fire about five hours, then add a glass of Brandy, and a pint of red Wine; finish boiling in the same manner. If to serve hot, take up the Skin, and strew it over with Bread Crumbs, a little Parsley finely chopped, and a few bits of Butter; give it colour in the oven, or with a salamander. . If to keep cold, it will be better to leave the Skin on.
Pare the Ham as for boiling; but as it should be much fresher for roasting, so it must soak longer if old; soak it four-and-twenty hours with a bottle of white Wine, and baste it with the Wine while roasting: When done, you may finish it as the former; and having skimmed the Dripping with which it was basted, reduce it to the Consistence of a Sauce, and serve it with the Ham.
Soak a Ham according to your judgment in regard to its saltness; pare it as the former, and put it into a Brazing-pan of its own bigness, with Broth, a large faggot, two cloves of Garlick, six of Spices, four Bay Leaves, Thyme, Laurel, a few sliced Onions, Carrots, and Parsneps, but no Salt; when half done, add a glass of Brandy, and a pint of Wine; braze it slowly, and when finished take up the Skin: Serve with what stewed Greens you think proper, or with a relishing Sauce.
Toast bits of Bread of what bigness your please, fry them in Butter of a good colour; take as many slices of Ham, and soak them over a slow fire in Butter till they are done, turning them often; then lay them upon the Bread; put a little Cullis into the same Stew-pan, give it a boiling, skim the Fat clear off, and add a little Broth and Vinegar; boil a moment, and serve upon the Toast. - The Ham is prepared the same, if you would serve it with poached Eggs, or any sorts of stewed Greens.