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Ham With Madiera

Put a ham that is not very salt into your boiler, with water sufficient to cover it; let it warm gradually over the fire; when the water has become scalding hot, turn it off; take out the ham, scrape it clean, wash it well and return it to the boiler with two quarts of cold water, one onion, one carrot, cut in slices; put this over a moderate fire, and when it boils, add a few bay leaves, a bunch of parsley, a dozen cloves and one bottle of Madeira; let the whole simmer three hours, turn off the liquor, take off all the fat, thicken some of the liquor for gravy, trim off the skin nicely, put a ruffle on the bone and serve.