Ingredients
- two quarts of flour
- one cup claret
Directions
Wash and scrape carefully and soak in cold water twenty- four hours. Scrape again and dry thoroughly. Make a dough with two quarts of flour and water enough for a stiff paste. Roll this into a sheet large enough to wrap the ham; fold the ham in it and place on a meat rack in the dripping pan. Bake in a moderate oven six hours. On taking from the oven remove the paste and skin, sprinkle with fine crumbs and return to the oven for half an hour. Dust very carefully with cayenne and baste every five minutes with wine, using one cup claret and two tablespoonfuls sherry. It will be delicious either hot or cold, and is especially nice if served hot with champagne sauce.
Braising is particularly adapted for meats that are lacking in flavor or are tough. A deep pan with a close fitting cover are necessary; granite ware is the most satisfactory for small ones, while larger ones should be made of Russia iron with folded seams, as both pan and cover must be without solder.