Cold Ham
It may be just necessary to mention that hams to be roasted or baked are on rare occasions steeped in wine with spices and herbs, and are entirely covered with a flour-and-water paste and so baked. They are also after steeping (marinading) braised in covered iron saucepans, with seasoned soup stock and wine, and finished by baking brown.
Put the ham in water slightly warm and let it soak all night. Wash and set it on in cold water and boil 3 to 4 hours. Take it up, remove the skin and bake it in a moderate oven half an hour. Then withdraw it, cover with all the cracker meal that can be made to stick with pressure, and bake a few minutes longer to brown the breading. Cracker meal is pounded and sifted crackers. Dried bread crumbs do as well, or raspings of bread.