I first came across this dish some twelve years
ago at a friend’s Winter Festival bash.
A boiler large enough to take your ham
One Ham of around ten pounds
A large handful fresh sweet hay
Enough fine bread crumbs
Blades of Mace, take two
Of Cloves, half dozen
Sugar one teaspoon
Green garnishing
One egg, beaten
One Bay leaf
Method
Wash meat very carefully.
Lay ham in boiler and cover with cold water.
Add the Bay leaf, Cloves, Mace, Sugar and Hay.
Gradually heat the water to boiling over two hours.
DO NOT BOIL HARD.
Gently simmer, allowing fifteen minutes to every pound
pre-cooked weight.
Allow to cool in liquor.
When quite cold, remove skin. Do not break the fat.
Brush ham with egg and cover thickly with bread crumbs.
Brown quickly in pre-heated oven.
Serve with green garnish.
