To Roast a Ham or Gammon

Take off the Swerd, or what we call the Skin, or Rine, and lay it in luke-warm Water for two or three Hours; then lay it in a Pan, pour upon it a Quart of Canary, and let it steep in it for ten or twelve Hours; when you have spitted it, put some Sheets of white Paper over the Fat Side, pour the Canary it was soak’d in into the Drippi