Ham a la Leonard-Boiled

Immerse in cold water for twelve hours a fresh, smoked ham, after cutting off the end of the handle bone and shortening the hip bone; suppress the part of the meat and the smoked fat and lay the ham in a large saucepan covering it over abundantly with cold water; set it on the fire, bring the liquid gradually to a boil, then drain off this water and replace it with tepid water, adding carrots, onions, a bunch of parsley garnished with thyme, bay leaf, sage and basil; season with peppercorns, cloves and mace. At the first boil remove it on one side so that it simmers only (the length of time for its cooking will be a quarter of an hour for each pound); when the ham is nearly done, take the saucepan from the fire and leave it to cool off in the water for one hour longer. Just when prepared to serve drain the ham, suppress the rind and aitchbone, pare the fat and meat around and underneath and cut off all the meat from the handle. Lay the ham on dish and slice a piece off from the bottom so that it will stand plumb; glaze it over with a brush and place it in a deep baking tin with a little clear gravy (No. 404) and as much Madeira wine; boil this up and keep it in a slack oven for fifteen minutes, basting frequently with the gravy. Dress on a long dish on a three-inch high rice socle, trimmed like a croustade and colored in the oven; pour half the gravy over, trim the handle bone with a frill (No. 10) and surround with twenty-four croustades, eight filled with green peas, eight with asparagus tops, and eight with quarter-inch squares of mushrooms. Serve at the same time but separately a sauce-boat of Madeira sauce (No. 492). This ham may also be served with a garnishing of Italian macaroni or lazagnes and a tomato sauce (No. 549) and half-glaze sauce (No. 413) instead of the Madeira.