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Roasted Ham

Choose a small ham, soak it for an hour in fresh water, pare the surface, place it in a large saucepan, and cover with cold water; when boiling move the saucepan to the side of the fire, and let it simmer for three-quarters of an hour; then drain the ham, remove the thighbone, and peel off the rind. Put it in a basin, pour in enough cooked marinade to cover, and let it macerate for about twenty-four hours, with the pan covered. Drain the pan, mask it with a vegetable mirepoix, cover it with two or three buttered sheets of paper, put it on a cradle-spit, and roast before a clear fire, basting now and then with fat. In the course of three-quarters of an hour mix some of the marinade in the drippings, and baste the ham with it. Remove the papers from the ham in another hour's time and roast thirty minutes longer. When cooked take it off the spit and place it on a hot oval dish; strain the stock from the dripping-pan, skim off the fat, reduce some of it to half glaze, mix with it one teacupful of brown sauce, stir it over the fire again for two or three minutes, then pour it over the ham, and serve with vegetable croquettes in a separate dish.