Soak, wash, and parboil the ham, twelve minutes to the pound. Skin as soon as you can handle it, and stanch the flow of juices by rubbing flour into it. Put into a good oven; slice an onion, mince a carrot and a fresh tomato, and lay about the meat, pour in half a cupful of hot water to prevent burning, cover closely, and bake twelve minutes to the pound. During this time baste the ham four times with Madeira or sherry or other pale wine, using two glasses in all, and four times with the pan-gravy. Have ready some browned cracker-crumbs and sift them thickly over the ham when done. Leave it in the oven until firm and evenly colored.

If the ham is eaten hot, make a sauce by rubbing the gravy through a colander and thickening it with browned flour. If cold, put aside the pan-liquor for sauce for some other dish. It is too good to be wasted.

Champagne sauce is an excellent accompaniment to baked ham.