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Westphalian Ham

Westphalia is celebrated for the delicacy and flavour of its hams. A Westphalian ham needs to be soaked longer than one cured at home. It should be laid in cold water for twenty-four hours, drained, covered with fresh water, and left for another twenty-four hours. When sufficiently soaked, cleanse and trim it, put it into a saucepan, cover with cold water, and let it simmer gently for an hour. Take it up, put it in a stewpan upon a bed of sliced carrots, onions, and celery, and add a bunch of marjoram, a sprig of thyme, a clove of garlic, three bay-leaves, a dozen peppercorns, half a dozen cloves, and a blade of mace. Pour over the ingredients as much stock as will barely cover them, and let the ham simmer gently until done enough. Take the stewpan from the fire, and leave the ham in the liquor till cold. Take it up, draw off the rind, trim the fat evenly, put the joint in the oven for a few minutes, then press it with a dry cloth to free it from grease, and either glaze it or shake bread-raspings all over it. Time to simmer, about five hours.