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Ham Braise, Londonderry

Soak a three-pound piece ham in cold water for one and a half hours, drain and neatly trim. Place a mirepoix at the bottom of a braising pan, add two tablespoons good lard and gently brown for ten minutes, occasionally stirring meanwhile. Lay ham on top, pour in one gill port wine, two tablespoons brandy, two gills demi-glace, one gill tomato sauce and four tablespoons currant jelly. Cover pan, set in oven for two hours, being careful to baste once in a while with its own gravy. Remove, place ham on a large dish, boil sauce on range ten minutes, then strain it over ham and serve.