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Ham Braise, Piquante Sauce

Saw off a four-pound piece from a tender raw ham; skin and neatly trim all around. Heat a tablespoon leaf lard in a medium saucepan, lay in the ham and lightly brown for five minutes on each side. Lift up the ham and place on a plate. Arrange a mirepoix at the bottom of the pan, and let brown for five minutes on the fire, occasionally mixing; then add the ham; moisten with a gill claret, one gill demi-glace and one-half gill tomato sauce. Season with two saltspoons white pepper. Cover the pan, let boil for five minutes, then place in the oven to bake for thirty-five minutes. Strain through a Chinese strainer into another saucepan; add six medium, vinegar pickles, finely minced, one tablespoon finely chopped capers, half teaspoon chopped parsley and a tablespoon vinegar; lightly mix, then boil for two minutes. Pour over the ham and serve.