Ordinary Ham under the Ashes (Jambon ordinaire sous la Cendre)

Ingredients

• 1 ham
• Matignon
• hot-water paste (pâte à l'eau chaude)
• Madeira
• Sauce Madère

Instructions

1. Poach the ham half through, drain it and remove the skin.
2. Trim it and cover it with a thick Matignon.
3. Enclose it in a sheet of hot-water paste, sealing the ends well.
4. Set the piece on a baking sheet, contrive an opening on top and put it into a hot oven.
5. After an hour and a half, introduce as much Madeira into the inside as it will hold, close the opening and continue cooking for about half an hour.
6. Dish it and serve a Sauce Madère separately.