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Ham, Garnishing and Ornamenting

The most usual way of finishing a ham when it is not glazed is to draw off the skin carefully, dredge bread-raspings all over the fat, and put the ham before the fire to become brown and crisp. Fasten a frill of white paper round the bone, and garnish with parsley or cut vegetables. When served hot at a large dinner, it should be glazed (see HAM, GLAZING OF), or the rind, while warm, may be carved in any ornamental device. White paper must be placed round the knuckle. Aspic jelly is a favourite garnish for cold ham (see HAM, WITH ASPIC JELLY). If the skin is not ornamented, it should be preserved to lay over the ham when it is put aside, as it is useful for keeping in the moisture.