Soak for two days in lukewarm water, changing at least six times a
day. Take it out, wash very well, scrubbing the under part hard, and
trimming away the black and rusty edges. Skin with care, lest you
mangle the meat and spoil the symmetry of the shape. Lay in a dish and
sponge with a cloth dipped in a mixture of wine, vinegar, sugar, and
mustard—about a tablespoonful of white sugar, a saltspoonful of made
mustard, and a glass of wine to half a gill of vinegar. Do this at
intervals of an hour, washing every part of the ham well, all day and
until bed-time. Renew the process next morning until six hours before
you need the meat. Put it upon the spit or in the dripping-pan, with a
cup of hot water to prevent burning. Add to the mixture—or what is left
of it in the dish—a cupful of boiling water. Keep this on the stove and
baste continually with it until the liquor flows freely from the ham as
it cooks; then substitute the gravy. When done (you must test with a
fork), cover with cracker-crumbs, worked to a paste with milk, butter,
and a beaten egg, and return to the oven to brown.
Skim the gravy; add a glass of good wine, a tablespoonful of
catsup,—walnut, if you have it,—the juice of a lemon, and a little
nutmeg. Boil up, and send to table in a boat.
Troublesome as the mode of cooking it may seem, roast ham is so
delicious—especially when cold—as fully to recompense the housekeeper
who may be tempted to try it.