Ham a la Benedict or with Jardiniere Roasted

Steep the smoked ham in cold water for twenty-four hours; wash, pare and remove the hip bone; put it in an earthen dish, pour over some Madeira wine and season with whole peppers, cloves, thyme, bay leaf, mace, garlic, sliced carrots and onions and lemon juice; keep it in a cool place for twelve hours turning the ham round several times in this marinade. Five hours before serving, wrap the ham up with its strained marinade fried in butter and moistened and reduced with white wine and the moistening of the marinade, in sheets of strong oiled paper; cover the paper with a flour and water paste so that the ham is hermetically enclosed, then cover this paste with another sheet of very thin oiled paper; lay it either on the spit or in the oven, pour oil over and roast for three hours; remove from the fire and make a small hole on the top to penetrate the paste and papers, set a funnel into this, and pour in a gill of good Madeira, the same quantity of malaga and half a gill of brandy. Cover the hole with a round piece of paper, and paste it over to concentrate all the steam which is essential to obtain success. An hour after, take the ham from the oven or spit, unwrap, pare carefully and glaze with meat glaze (No. 402); dress and garnish around with escalops of foies-gras, cocks'-combs and kidneys, and slices of red beef tongue three-sixteenths of an inch thick, and one inch and a quarter in diameter, quenelles and channeled mushrooms; cover the whole with a well-buttered supreme sauce (No. 547), and trim the handle with a paper frill (No. 10), insert a few skewers in the top garnished with cocks'-combs and channeled mushrooms (No. 118).

This ham may be served with a jardiniere garnishing (No. 677) and a half-glaze sauce (No. 413) served separately.