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Westphalian Ham, Boiled Delicately

After the ham has soaked all night in lukewarm water, it is laid in the kettle with water to the depth of about nine inches, a quart of wine, a little rosemary, a handful of sage, thyme, basil, marjoram, whole pepper, juniper-berries, and some whole onions. With these ingredients it must boil for four hours only, that is to say, to draw it. We may prevent its falling asunder by binding it in a clean old cloth. When completely tender, we take it out in the cloth, lay it on a dish, draw off the rind after removing the cloth, and ornament it with the rind. The more it is garnished the better it is. When cold, transfer the ham to a clean dish, and tastefully arrange parsley about it.