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Classic
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page 41
above it. If not suspended in the pot, (the better way,) the ham should be
turned once or twice in the water. When done, place in a large pan to skin; dip
the hands in cold water, take the skin between finger and thumb, and pull
downward from the knuckle. Set it in a moderate oven, placing the lean side
downward; and if you wish it breaded, sift over it powdered crackers, and take
one hour. Baking brings out a great quantity of fat, leaving the meat more
delicate, and the ham will keep much longer in warm weather.
Ham a l'Anglaise.
Soak the ham, boil it in water, but not fully, leaving it a trifle rare. Then
let it cool. Pull off the rind and cover the whole ham with bread crumbs, and
then make a covering of beaten eggs. Thus prepared, put the ham in a pan and
place it in the oven, where let it become almost brown. Then take it out and
make a small but deep hole in the meat, fill with a glass of madeira wine, and
let it remain in the oven 2 1/2 hours. Wrap a paper around the leg and serve the
ham with sauce made of meat juice and madeira wine.
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