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Ham, Bourguignonne

Trim a nice piece ham of three pounds, place in a saucepan and cover with cold water, then let come to a boil, remove pan to a table and let stand one hour. Take up ham and place in a braising pan with a sliced carrot, a sliced onion, one leek, one bean crushed garlic, two branches parsley, one branch chervil, a sprig thyme, one sprig marjoram, one bay leaf, two cloves and a teaspoon allspice. Moisten with a half pint claret and a pint white broth, season with a half teaspoon salt and half teaspoon white pepper, cover pan, let boil twenty-five minutes, and set in oven two hours, remove, dress ham on a hot dish and keep hot. Pour one and a half gills demi-glace and a half gill tomato sauce into the gravy, briskly boil twenty minutes, then strain sauce through a Chinese strainer over ham and serve.