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HAM, BAKED (another way)

Soak and prepare the ham as in the last recipe. Put it in warm water for at least an hour, then lay it in a deep pie-dish, with a quarter of a pint of nicely-flavoured stock. Cover it with oiled paper, and afterwards place a good thick coarse crust over it, as in the case of a meat pie. Add a little more stock, if required. Bake in a moderate oven from three to five hours, according to size. The rule is to allow twenty-eight minutes to every pound up to twelve pounds, and a quarter of an hour for every pound beyond that weight. Probable cost, 1s. per pound.