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Ham, Burgundy, Mode of Preparing

Soak and boil a ham as usual, but a trifle under the time generally allowed. Take it up, drain it, take off the skin, and trim it neatly. Put it into a deep baking-dish, the fat side uppermost, and pour over it some boiling sauce, made of a pint of good stock, three ounces of sugar, and a bottle of wine (Madeira is the kind generally preferred). Put the dish in a hot oven, until the gravy is considerably reduced, and the ham glazed to a bright brown colour. Send good brown sauce and onion sauce to table with it. Time to boil, twenty minutes to the pound; to bake, about half an hour. Probable cost of ham, 1s. per pound.