This is by far the best way of cooking a ham. Lay in cold water for
twelve hours; wash very thoroughly, rubbing with a stiff brush, to
dislodge the salt and smoke on the outside. Put into a steamer, cover
closely, and set it over a pot of boiling water. Allow at least twenty
minutes to a pound. Keep the water at a hard boil.
If you serve ham hot, skin, and immediately strew thickly with cracker
or bread-crumbs, to prevent the waste of the essence. Put a frill of
paper about the knuckle. Send around cabbage or other green vegetables
with it.