1 heaping tbsp. brown sugar Pepper Pinch of mace

All smoked hams should be soaked overnight in cold water, drained and then boiled for 20 to 25 minutes to the pound in cold water to cover, with brown sugar, pepper and mace. When cooked, the brown skin should be removed and, if serving boiled, the fatty layer covered with bread crumbs, brown sugar, and a good pinch of ground cloves. It can then be baked in a moderate oven for 30 to 40 minutes with a cupful of the ham stock, if a baked ham is preferred.

When winter vegetables are scarce, ham of bacon joints can be cooked with watercress. The peppery flavor of watercress makes a good contrast with sweet ham or bacon, and slices about 1 inch thick can also be used. Watercress 'cooks down' like spinach, so, despite its strong flavor, at least a pound of picked watercress should be used for 3 to 4 pound ham. Cook the ham or bacon as above in cold water and 45 minutes before it is ready add the watercress.

When the meat is cooked, take it out and remove the skin, cover with bread crumbs, sugar and clove mixture, and put to 'set' the crust in a slow oven. Lift out the cress with a strainer, squeeze the liquid out, then chop it coarsely and arrange around the ham or bacon. Top with Lemon Sauce (optional).

LEMON SAUCE FOR HAM:

1 heaped tbsp. butter
1 heaped tbsp. flour
1 c. hot ham stock
1 lemon, grated peel & juice

Melt butter in saucepan. Add flour and mix well. When well mixed, add hot ham stock. Stir until it boils and make sure there are no lumps. Finally add the grated peel and juice of lemon. Stir again and serve hot.