Trim, soak, cleanse, and bone the ham, and having parboiled it for one hour in water, place it in a deep baking-dish; add a wine mirepoix, No. 300; cover it first with oiled paper, and then with water and flour crust, just as you would a meat pie; put it in a moderate oven to bake for about three hours, taking care to replenish the moisture with stock, so as not to leave the ham dry in its baking-dish. When done, finish and dish up as in the preceding case.
Note.—Baked hams are nearly as delicious as roasted, and give infinitely less trouble in their preparation.