To Roast a Ham or Gammon

Method

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 Dripping-pan, and baste it with it all the Time it is roasting; when it is roasted enough pull off the Paper, and drudge it well with crumb’d Bread and Parsley flared fine; make the Fire brisk, and Brown it well. If you eat it hot, garnish it with Raspings of Bread; if cold, serve it on a clean Napkin, and garnish it with green Parsley, for a Second Course.

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