These hams require to be well soaked in water, and scraped previous to
dressing; boil from three to four hours, and when done take off the
skin, leaving a little on the knuckle, which you cut as fancy may
direct; glaze it nicely, put a paper frill upon the knuckle-bone, and
serve it plain, or it may be served with any of the following sauces:
poivrade (No. 32), jardinière (No. 100), Milanaise (No. 49), or dressed
spinach (No. 1087); but when it is intended to be eaten with a remove of
poultry, it is as well served plain.