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HAM, BRAISED (a la Francaise)

Trim, soak, and prepare the ham in the same way as for boiling. Wrap it in a cloth, and put it in a braising-pan with plenty of cold water, three or four green onions, a sprig of parsley and thyme, and four cloves. Calculate the length of time which will be required to cook it (see HAM, BOILED), and, when it is done enough, drain it, and put it into the pan again, with a bottle of Madeira or sherry. Simmer gently for half an hour. Let it cool in the saucepan, and glaze the ham. Time, from three to five hours, according to its size. Probable cost, 1s. per pound.