WESTPHALIA HAM, ROASTED A LA ST. JAMES.
Prepare a Westphalia ham in every respect according to the first
part of the previous directions, and having allowed it to steep in the
mirepoix the allotted time, run a large iron skewer through it, and
fasten it at each end on to the spit with string; next reduce the mirepoix,
vegetables, &c., of which it is composed, and cover the under part of
the ham therewith; then wrap the whole of the ham up with large
sheets of cartridge-paper, previously well oiled for the purpose; over
the paper put a covering of venison paste, as is usual when about to
prepare venison for roasting. Cover the same coating of flour and
water paste, with greased paper, and tie on this with string. About
five hours before the ham is required for table, put it down to roast
before a moderate fire; when it has been down about three hours and
a half, take it up, make a hole in the paste, and with a funnel
infuse half a pint of brandy, or in preference to this, if you have it,
as much Malaga wine; stop the hole up with paste, and put the ham
down to the fire to roast for twenty minutes longer; then take it up,
and remove it carefully from the spit, so as not to lose any portion of
the essence contained within the coating of crust that surrounds
the ham. Trim the ham, and set it to dry on a baking-sheet in the
oven, glaze it, and finish it up, using the essence reserved for the pur-
pose, in order to give flavour to the sauce intended to be served with it.
Westphalia hams, thus dressed, may be served with any of the
garnishes described as appropriate for baked hams.