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York Ham, with Champagne

Cook a ham as directed in YORK HAM, TO BOIL. When three-parts done, remove the skin and place the ham in a long stewpan. Moisten with stock and half a bottle of dry champagne. Let this boil, then put on the lid of the stewpan, and set it in a moderately hot oven to finish cooking the ham, basting it often. Ten minutes before serving take the ham from the gravy, strain it, skim off all the fat, and add a little glaze to the liquor; reduce this quickly until thick enough. Garnish the ham with vegetables, such as peas, spinach, etc., and serve the sauce separately.