Take a medium-sized ham and place it to soak for ten or twelve hours.
Then cut away the rusty part from underneath, wipe it dry, and cover
it rather thickly over with a paste made of flour and water. Put it
into an earthen dish, and set it in a moderately heated oven. When
done, take off the crust carefully, and peel off the skin, put a frill
of cut paper around the knuckle, and raspings of bread over the fat of
the ham, or serve it glazed and garnished with cut vegetables. It will
take about four or five hours to bake it.
Cooked in this way the flavor is much finer than when boiled.