When a ham is to be roasted, and small hams do make excellent roasts,
a ham of about five pounds' weight should be skinned and boiled in
enough water to cover it; in this water you will want to put, just for
variety's sake, a carrot, an onion, three bay-leaves, three cloves,
one clove of garlic, and six peppercorns. Boil very gently for about
one hour; then remove from the fire, drain it well, and coat it with a
paste of oil and flour. Be sure that it is well covered with the paste
to prevent the escape of the juice, put into the oven and roast for
about two hours.