Take a good-sized uncooked ham, soak it in cold water (changing the water occasionally, according to the age of the ham) for twenty-four hours. Cook it in water with a bouquet, a little white wine, coarsely broken pepper, and slices of onions and carrots, allowing about fifteen minutes to a pound. When cooked drain it well and braise it in a deep covered pan on a bed of carrots, onions and bits of bacon. See that it is not too well cooked, as it would be, later, difficult to carve. Remove it and keep it hot. Remove also the “trimmings” from the braising dish, and put in a glassful of sherry. Let this reduce well; see that it is well seasoned, add a small quantity of veal stock, a cup of fresh cream, and reduce again, sprinkling with a little paprika. Meanwhile cut the ham in thin slices and pour over these the cream sauce, which must be well spiced and the consistency of rather thin cream.