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Ham, Hot, with Madeira

Boil a ham (see HAM, BOILED), and when it is done let it remain for twenty minutes in its liquor before serving. Place it on a dish, trim it, and dust a little sugar over it. Mix a glass of Madeira with an equal quantity of veal stock. Put the ham in a slow oven, and baste it with the Madeira-gravy to glaze it. Strain the gravy, skim off the fat, add a little more stock to it, and serve it separately. Garnish the ham with vegetables, such as green peas, spinach, artichoke bottoms, etc.