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Virginia Ham Glace with Spinach

Procure a very small raw Virginia ham, soak in cold water for six hours, then boil in plenty of boiling water for three hours. Remove, tear off skin and neatly trim all the black adherings and lay in a roasting tin; dredge two ounces granulated sugar over, pour three tablespoons good sherry in the pan, then set in the oven to glaze for twenty-five minutes, frequently basting meanwhile. Dress on a hot dish, and arrange the same amount of spinach around the ham. Pour one and a half gills demi-glace in the roasting pan, boil for five minutes, pour the sauce around the dish, adjust a curled paper at the end bone and serve.