Ham Glazed with Sugar

Hams are usually purchased already salted and smoked, for the pickling only succeeds when a large quantity are done at one time. The most essential point to observe is to have them recently smoked, of a young pig of a good breed. The easiest way to cook a ham is as follows: Cut off the end handle of a ten-pound ham, shorten the loin bone, suppress a thin layer of the outside of the ham that is oversmoked, and then soak it for three hours in water; afterward place it in a large soup-pot or sauce-pan, covering with cold water; stand the vessel on the fire and bring it gradually to a boil, then drain off this water, and replace it by tepid water; add some whole spices and aromatics. It must cook about fifteen minutes for each pound, or two and a half hours in all. Take the vessel from off the fire, and leave the ham to cool in its liquid. Remove, drain thoroughly, lift off the rind, and pare nicely, keeping it a pretty shape; bestrew with fine sugar, and stand it on a baking tin; glaze to a fine color in a hot oven, remove, and when cold dress it on a bread foundation covered with ravigote butter (No. 583) and chopped parsley; surround the bottom of the dish with chopped jelly and cut-out croutons (for these see No. 2442).