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Ham, Roasted

Soak the ham until it is softened, then put it into a deep pan, and pour over it a bottle of Madeira, or any light wine, and with it four carrots, four onions, and one dozen peppercorns. Turn it over every two or three hours, and leave it until the following day. Drain it, put it down before a clear fire, and baste liberally with the liquid in which it was soaked. It will require four or five hours to roast, according to the size. Take it up, skin, and glaze it; boil up the gravy, etc., which should be sent to table in a tureen. It is a good plan to boil the ham for an hour before it is put into the marinade, when, of course, it will not need to be roasted quite so long. Probable cost, 1s. per pound.