1 good handful of fresh, sweet hay, if you can get it
1 beaten egg
very fine bread crumbs
water-cress or parsley, for garnish
PREPARATION:
1. It is best to select the ham weighing from eight to ten pounds. Take one that is not too fat, to save waste. Before you put it on to boil, wash it carefully, removing rust or mold with a small, stiff scrubbing brush.
2. Lay it in a large boiler, and pour over it enough cold water to cover it.
3. To this add a bay leaf, half a dozen cloves, a couple of blades of mace, a teaspoonful of sugar, and, if you can get it, a good handful of fresh, sweet hay.
4. Gradually heat the water, not reaching the boil under two hours. It should always simmer gently, never boil hard, until the ham has cooked fifteen minutes to every pound.
5. It must cool in the liquor, and the skin should not be removed until the meat is entirely cold, taking care not to break or tear the fat. Brush over the ham with beaten egg. Strew the ham thickly with very fine bread crumbs, and brown in a quick oven.
6. Arrange a frill of paper around the bone of the shank, and surround the ham with water-cress, or garnish the dish with parsley.
Boiling ham is a moist heat method of cooking. It is also healthy because no fat is added during the cooking process. It retains the moisture, flavor, and tenderness through a gentle simmering process. Additional flavor is imparted in the meat by adding flavoring or seasoning, such as bay leaves, cloves, and mace to the water. Before carving the ham, allow it to cool for approximately 20 minutes. Cut in thin slices and serve.
