Take a nice small York ham, soak it overnight in cold water, then trim off about one eighth of aninch of the underneath part, and saw off the end of the knuckle; tie the ham up in a clean cloth and put it in a saucepan with enough cold water to cover it, bring gently to the boil, then place the cover on the pan, and let it simmer very slowly for two and a half to three hours, take the pan from the stove and set it aside till quite cold, take up the ham on a dish, remove the cloth and carefully take off the skin from the ham, with the exception of that towards the knuckle end which can be left on to about the depth of three and a halfinches, and the edge of which can be vandyked by means of a pair of scissors. Take a sharp small pointed knife and carefully trim the top part of the fat off the ham, and then wipe all over with a clean dry fine cloth; have some aspic jelly just liquid and of the consistency of thick cream, and with this by means of a paste brush glaze over the ham, place it on a silver dish and then garnish it tastefully with cut aspic jelly and butter as shown in the design, using a forcing bag with alittlerose pipe for the purpose; garnish also round the edge of the dish with prettily cut blocks of aspic jelly, and between each block alittlerose of the butter can be formed; place on the knuckle bone a prettily cut frill of white foolscap paper and serve. This is a nice dish for a ball supper, luncheon party, &c.
Butter for Garnishing Ham
Take half apound of fresh butter, put it into a clean basin, and work it with a clean wooden spoon till quite white like cream, which will take about fifteen minutes, then divide the butter into two parts, colour one part with alittle of Marshall’s cherry red or liquid carmine till a palesalmon colour, put both parts side by side into a forcing bag with a rose pipe and they will come out from the pipe in mixed colours.