Ham To Boil
Put a ham on the fire (weighing about twelve pounds) in a large quantity of water, and let it be an hour coming to a boil; let it boil slowly three hours, and as the water in the pot diminishes, replenish with boiling water; at the end of three hours take the ham from the pot; remove its skin, cover the ham with fine cracker crumbs and place before a moderate fire to brown; when browned, cover the outside of the ham with spots of pepper in diamonds, place a clove into each of these spots; put a ruffle of cut paper around the knuckle and serve with horseradish or sharp sauce.