Ham, with Carrots, Stuffed Tomatoes or Mushrooms-Braised and Glazed

Have the ham of a young pig freshly salted and smoked; saw off the handle straight, also the hip bone; pare the meats and fat slightly, and lay it to soak in cold water for twelve hours, then drain, scrape well, wash and wrap it in a cloth; lay it in soup-pot with four times its heighth of water, let it come to a boil, then set it on one side to simmer slowly; add to it carrots, onions, cloves, a bunch of parsley garnished with thyme and bay leaf, and half a bottleful of white wine; allow it to boil for three hours, then drain, remove the cloth and cut off the rind. Lay the ham in a low braziere (Fig. 134) with half a bottleful of Madeira wine, a little brandy, and four tablespoonfuls of meat glaze (No. 402); finish cooking it in a slack oven, basting it often, and when the ham is of a fine color, and the liquid reduced, dress and decorate with a frill (No. 10). Strain and reduce the stock with some espagnole sauce (No. 414); cover the bottom of the dish with a third part of this sauce, serve separately the other two-thirds in a sauce-boat.

After the ham has been dressed, surround it with a garnishing of carrots cut into small pear-shape, blanched and cooked in stock (No. 194a), then a little sugar added and fallen to a glaze; pour in a little half-glaze sauce (No. 413), add a piece of butter just when ready to serve.

Stuffed tomatoes (No. 2842), stuffed mushrooms (No. 692), or any other garnishing may be substituted, serving with a separate half-glaze sauce (No. 413) with Madeira.