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York Ham, with Madeira (hot)

Cook a ham as explained in YORK HAM, TO BOIL. When it is done let it remain for twenty minutes in its liquor before serving. Then place it on a dish, skin it, trim it neatly, and dust a little sugar over it. Put a glass of Madeira in the dish and one of veal stock or clear gravy. Put the ham in a slow oven, and when it is brown keep basting it with the Madeira-gravy; strain the gravy, skim off the fat, and add a piece of demi-glaze. Garnish the ham with various vegetables, and serve the sauce separately.