French Receipt for Boiling a Ham

Ingredients

• 1 whole ham
• small amount sweet clean hay
• 2 parts cold water
• 1 part light white wine
• 4–5 carrots
• 2–3 onions
• 1 large bunch savoury herbs
• smallest bit garlic
• fine crumbs or bread raspings
• small amount finely minced parsley

Instructions

1. Soak, thoroughly clean, and trim the ham.
2. Place a little very sweet clean hay over the ham and tie it up in a thin cloth.
3. Set the wrapped ham in a ham kettle, braising pan, or similar vessel as close to its size as possible.
4. Cover the ham with two parts cold water and one part light white wine (or cider as a substitute).
5. Bring to a boil and skim well.
6. Add four or five carrots, two or three onions, a large bunch of savoury herbs, and the smallest bit of garlic.
7. Let the whole simmer gently for four to five hours, or longer if the ham is very large, until perfectly tender.
8. Lift the ham from the cooking liquid and remove the rind.
9. Sprinkle the surface with fine crumbs or bread raspings mixed with a little finely minced parsley.