When a ham has been carefully and delicately boiled, the rind while it is still warm, may be carved in various fanciful shapes to decorate it; and a portion of it left round the knuckle in a semicircular form of four or five inches deep, may at all times be easily scollopped at the edge or cut into points (vandykes). This, while preserving a character of complete simplicity for the dish, will give it an air of neatness and finish at a slight cost of time and trouble. A paper frill should be placed round the bone.
The Germans cut the ham-rind after it has been stripped from the joint, into small leaves and similar “prettinesses,”* and arrange them in a garland, or other approved device, upon its surface. In Ireland and elsewhere, bread evenly sliced, and stamped out with cutters much smaller than a fourpenny-piece, then carefully fried or coloured in the oven, is used to form designs upon hams after they are glazed. Large dice of clear firm savoury jelly form their most appropriate garnish, because they are intended to be eaten with them. For the manner of making this, and glaze.
The ham shown in Plate V., which follows the directions for “Carving,” is of very good appearance; but in common English kitchens generally, even the degree of artistic skill required to form its decorations well, is not often to be met with.
* This should be done with a confectionary or paste cutter.