Saw off the bone close to the knuckle. Soak the ham for about twelve or fourteen hours, according to the time it has hung, and its saltness. Wash and scrape it thoroughly ; and trim away over-smoked or rusty pieces.

Put it into a large pan of cold water, and see that it is quite covered. Bring it to the boil, well skim, and let it simmer very gently till quite tender. Let it remain in the liquor till nearly cold ; then lift it out, pull off the thick outside skin, smooth the fat over with a knife, and trim off corners if necessary. Sprinkle all over with browned crumbs, or brush over with melted glaze, and pin a paper frill round the knuckle-bone.

A ham from ten to twelve pounds will require about four hours slow simmering ; a very large one will take six.

Average price, IId. per pound.

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