No. 993 Cold Ham.
Procure a very nice Westmoreland ham of about nine pounds in weight, soak it ten hours in cold water, and simmer three hours[10] in plenty of water; when done take it out and let remain until cold, when cut off the skin as thinly as possible (but without leaving the marks of it), leaving a piece about two inches and a half broad upon the knuckle, which either festoon or vandyke, carve the fat into the form of a shell, branch, or any other design your fancy may direct, glaze lightly, and serve garnished with aspic (No. 1360), chopped and in croutons, or with any of the garnitures directed for the tongues.