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Braised Ham

Choose a lean ham, partly bone it, without going to the first joint of the first end, saw the shank bone, trim the meat, and soak the ham in water for twelve or thirteen hours. Tie it in a cloth, place it in a large saucepan, cover with water and boil for four hours with a few cloves, peppercorns and sweet herbs, excepting bay leaves. When cooked remove the ham, drain it, peel off the rind, put it in a narrow braising-pan, pour a bottle of Madeira wine over, place the cover on, and boil until reduced, being careful to baste frequently. Drain, place on a hot dish, mix a little brown sauce with the cooking stock, reduce it, and then add two tablespoonfuls of red currant jelly. Strain the sauce through a fine hair sieve over the ham, and serve with vegetables.