Take a ham (either English or Westphalian, or, better still, a ham from Virginia, which has a special flavour well suited to this dish). Cook it, twenty minutes to the pound, in water, with carrots, onions, a bouquet with one clove, pepper, and a little white wine. When cooked, remove the skin and a great deal of the fat, put it in a large earthenware baking dish; pour a tumbler of champagne over the ham, sprinkle it with castor sugar, and bake it about forty minutes, basting often. The outside must be a nice golden brown.
Remove it and keep it hot. Skim off the fat from the gravy, and add this gravy to a stock prepared as follows: A little consommé, a few veal bones, trimmings from a joint (not mutton), well cooked and reduced to a rich thick gravy; pass through a fine strainer. Mix well, see that the seasoning is right, and pour over the ham in the baking dish.
Serve with this either a purée of spinach or fresh mushrooms cooked in butter with a little chopped parsley.