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.

Jambon De Mayence - Westphalia Hams

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.

Jambon En Gelée - Ham In Jelly

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.

Jambon Au Nalurel - Ham Dressed The Common Way

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.

Jambon Rôti - Roasted Ham

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.

Jambon A La Braise - Brazed 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.

Roties De Jambon - Toasted Bread And Ham With Eggs

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.