Braised Ham à la Piémontaise

This braised ham is typical of the splendid grosses pièces that formed the centerpieces of grand dinners. A mirepoix is a mixture of diced vegetables, used to give flavor to a braise.

Take a good Bayonne or Westphalia ham – it must be lightly cured and of the best quality; trim off some of the fat and put the ham to soak in plenty of water. For a ham of less than a year old, 24 hours is sufficient; then wash it, drain and wrap it in a napkin that you tie tightly. Put i