Unless when too salt from not being sufficiently soaked, a ham (particularly a young and fresh one) eats much better baked than boiled, and remains longer good. The safer plan is to lay it in plenty of cold water over night. The following day soak it for an hour or more in warm water, wash it delicately clean, trim smoothly off' all rusty parts, and lay it with the rind downwards in a coarse paste, rolled to about an inch thick; moisten the edges, draw and pinch them together, and fold them over on the upper side of the ham, taking care to close them so that no gravy can escape. Send it to a well-heated but not a fierce oven. A very small ham will require three hours' baking, and a large one live. The crust and the skin must be removed while it is hot. When only part of a ham is dressed, this mode is better far than boiling it.