Ham, Roasted on the Spit, Madeira Sauce, or Marinated and Roasted, White Wine Sauce

On the Spit.—Select a small raw unsmoked ham, remove the aitchbone, saw off the handle joint and suppress the rind and part of the fat, leaving only a layer half an inch in thickness; pare the ham into a round shape, then lay it in brine from two to eight days, and later when needed for use, wash it in plenty of cold water; wipe and envelop the lean parts in a large slice of fat pork; tie up the ham and roast it on the spit, basting it frequently with white wine; serve hot with a sauce-boat of Madeira sauce (No. 492).

Marinated and Roasted in the Oven--White Wine Sauce.—Prepare the ham the same as for the above, only instead of salting it, place it in a vessel to marinate for two days with white wine and a seasoning of salt, pepper, sliced onions, cloves, minced carrots, parsley leaves, thyme, bay leaf, a little sugar and sweet oil; turn the meat over every three hours. Wrap the ham up with its marinade in several sheets of strong paper and roast it in a moderate oven for three hours and a half. Thirty minutes before serving, unwrap and glaze the surface, strain the stock, remove its fat and thicken it with a little brown sauce (No. 414) and white wine; boil for half an hour remove the fat, dress the ham, have it nicely glazed and pour a little of the sauce under, while serving the remainder in a sauce-boat.