1. Soak ham in cold water for 12 hours.
2. Remove and soak in vinegar and water (1 tsp. to 600 ml. of water) for a few hours.
3. Remove, put into a pan and cover with cold water. Add sliced vegetables and herbs. Simmer gently till tender (allow a little over an hour per kg.).
4. Cool in the same liquid.
5. Remove and strip off the skin, cover with raspings and put a paper frill round the knuckle.