Braise the ham with Madeira and glaze it. Prepare a Riz Pilaw with 500 g (1 lb 2 oz) rice, 150 g (5 oz) chopped onion and 1½ litres (2⅝ pt or 6½ U.S. cups) White Bouillon. When the rice is half cooked add 250 g (9 oz) roughly chopped flesh only of tomato, 20 small, cooked button mushrooms and 20 small chipolata sausages coloured in butter. Complete the braising and 10 minutes before service add 125 g (4½ oz) Beurre Noisette.
Place the ham on a suitable dish and serve accompanied with 1) the rice in a timbale or deep dish, and 2) a Sauce Madère prepared from the cooking liquid of the ham.