Spanish hams are known under three different denominations: viz.,—Grenada, Montanches, and Bayonne hams. All these hams require at least forty-eight hours' soaking, and must be cooked with great care and attention, otherwise they are spoilt, and are consequently not worth eating. When about to dress one of these hams, first soak it well, thoroughly scrape and cleanse it, and gently boil it in cold water for an hour; next, put it in a braizing-pan with a mirepoix, No. 300; moisten with a pint of wine, and enough stock to cover it, and simmer gently for about four hours; allow the ham to become cold in its own liquor, and finish it as directed in No. 450.