Trim a York ham and soak it for about twelve hours, occasionally changing the water; then dry it, wrap it in a well greased paper and roll it in water paste similar to that used for venison. Roast or bake it for about three hours, keeping it well basted with fat while cooking. When done remove the paste, paper, and skin, except just at the knuckle, put the ham in a pan and pour over it two or three wineglasses of sherry, glaze it well, and put it in the oven for fifteen or twenty minutes, basting it well with the sherry; then dish it up. Serve with iced orange salad and Bigarade sauce, both handed. Use up the trimmings in gravy stock.