After having soaked it in cold water for six hours, brush it and remove the pelvic bone; put it into a stewpan of cold water, and set to boil. This done, keep the water just simmering, that the ham may cook after the poaching method.
There is no need of any seasoning or aromatic garnish. As often as possible, leave the ham to cool in its cooking-liquor. If the ham is to be braised, take it out of the water thirty minutes before it is cooked. Skin it; clear it of any superfluous fat, and put it in a braising-pan, just large enough to hold it, with two-thirds pint of some such wine as Madeira, Port, Xeres, Chypre, &c. Select the wine in accordance with the title of the dish on the menu.
Having thoroughly sealed down the lid of the pan, put it in the oven, and continue the cooking of the ham gently for one hour, turning it over from time to time during the operation. If it have to reach the table whole, glaze it at the last moment.
Its usual adjunct is a light and highly seasoned half-glaze sauce, combined with some of the braising-liquor, cleared of all grease.
[465]
][1416—JAMBON A LA CHANOINESSE]
Having poached the ham as explained above, braise it in white wine, adding thereto three oz. of mushroom parings.
Dish and send separately a garnish of large, fresh noodles, cohered with butter and a Soubise purée, and completed with a [julienne] of truffles.
Serve separately a half-glaze sauce, combined with the braising-liquor, cleared of all grease and reduced.
[1417—JAMBON A LA CHOUCROÛTE]
Completely cook the ham by poaching; skin and trim it.