Soak the ham twelve hours before using, scrape, and wash it well. Place, it in a pot with one onion, one carrot, a head of celery, a few allspice, a blade of mace, one ounce of moist sugar, and six cloves.

Cover with water, bring it gently to the boil, skim, and let simmer gently for two hours. Mix four pounds or flour into a thick paste, roll it out naif an inch thick; put in the ham, and press the paste well together all around it to keep in the juices.

Place in a baking pan, and bake in a gentie oven for four hours. When cooked remove the paste, take off the skin, trim the fat, place on a hot dish, sprinkle some bread raspings over it, and garnish the knuckle with parsley.