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Wild Boar Ham

Take a ham that has hung for ten days or more, singe off the bristles, wash the ham in lukewarm water, and saw off the bone two inches below the knuckle. Put it in a marinade made of equal parts of vinegar and water, to which has been added a tumblerful of light wine, a bunch of sage, and a little salt and cayenne. Let it remain for eight days; drain it, and wipe it dry. Cover with paper that has been soaked in oil, put it down before a clear fire, and baste with the marinade every quarter of an hour. When done enough, take off the paper, and remove the rind. Brush the ham over with liquid glaze, and put it in the oven for a short time, or, if preferred, instead of glazing it, cover with bread-raspings. Put a paper frill round the knuckle, place the ham on a dish, and send with it to table venison sauce, or sauce made of the marinade boiled with a little good gravy and strained, in a boat. If more convenient, the rind may be removed from the ham at first, and then it need lie in the marinade three days only. Wild-boar hams are good either when cooked fresh or after they have been cured and smoked. Time to roast the ham, about three hours. Probable cost, uncertain.