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York Ham, to Boil

Put the ham to soak in cold water for one or two days, according to its size and age. Place it in a stewpan with fresh water to cover it. Let it boil, and skim it. Add a carrot, an onion, a head of celery, and a bouquet garni. Boil the ham for as many quarter-hours as its weight is in pounds. When done, lift the saucepan from the fire, and let the ham cool in its liquor. Then take it out and remove the small bone of the leg, which should easily leave the flesh if it is well cooked. Keep the skin uppermost, so that the gravy can moisten the flesh, and not the top fat. Next day trim the ham neatly, remove the skin and the small bone of the chump end. Then turn it over and pass the finger between the skin and the fat, and pull the skin off. Dust over with bread raspings or glaze with aspic. Serve with a paper frill round the knuckle-bone.