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SPANISH HAM (another way)

Soak the ham in cold water for a couple of days before cooking it. Take it up, scrape it well, trim it neatly, put it into a stewpan with as much cold water as will cover it, and let it boil gently for an hour. Clean and cut into small pieces a couple of carrots, two onions, and two shallots, and fry them in a little butter with a couple of bay-leaves, a sprig of thyme, a bunch of parsley, and a head of celery. Stir these ingredients over the fire until they are slightly coloured. Pour upon them as much boiling stock, or, failing this, boiling water, as will cover the ham, and add three or four cloves, half a blade of mace, and a dozen peppercorns. A glassful of light wine may be added, or not. Simmer the ham in the liquor thus prepared till it is done enough, and let it remain in it till cold. Take it up, trim it in the usual way, and either brush it over with liquid glaze or cover it with bread-raspings. Spanish hams are of three sorts--Bayonne, Montauches, and Grenada. Time to simmer the ham in the stock, about four hours. Cost, uncertain.