1 small, rather lean ham
6 cloves
1/2 teaspoonful celery seed
2 tablespoonful sugar
Boiling water
1 egg, beaten
10 peppercorns
1/2 teaspoonful ground cinnamon
1 quart sweet cider
2 tablespoonfuls breadcrumbs
Celery leaves and curls for garnish
Currant sauce

Select a ham weighing about seven pounds. Wash the ham thoroughly, sprinkle with baking soda, rubbing it all over the surface, rinse in cold water, and place in a deep kettle, with the cloves, celery seed, cinnamon, peppercorns and cider. Cover with boiling water and simmer until perfectly tender, four or five hours.

Take from the kettle, remove the skin, and sprinkle the ham with sugar. Brush over with beaten egg, cover with ground breadcrumbs, stick in cloves at even intervals and brown in a 550°F. oven.

Trim the meat from the bone end, and decorate the latter with celery leaves and curls.

Serve with currant sauce.