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Noix of Ham, Port Wine Sauce

Soak a three-pound piece fresh ham from the round for three hours, remove, wipe well and neatly trim it all around. Place it in a saucepan with a sliced onion, a sprig thyme, a sprig marjoram, one bay leaf, two cloves and two tablespoons melted butter, brown on the fire for fifteen minutes, turn the ham and stir the vegetables once in a while. Moisten with a pint of broth, two gills demi-glace and two gills tomato sauce, season with a half teaspoon salt and half teaspoon pepper. Cover the pan, let boil for ten minutes, then set in the oven for two hours, remove, dress the ham on large dish, pour port wine sauce over and serve.

N. B. Pour entire contents of the pan into the demi-glace.