First remove all dust and mold by wiping with a coarse cloth; soak it for an hour in cold water, then wash it thoroughly. Cut with a sharp knife the hardened surface from the base and butt of the HAM. Place it over the fire in cold water, and let it come to a moderate boil, keeping it steadily at this point, allowing it to cook twenty minutes for every pound of meat. A HAM weighing twelve pounds will require four hours to cook properly, as underdone HAM is very unwholesome. When the HAM is to be served hot, remove the skin by pealing it off, place it on a platter, the fat side up, and dot the surface with spots of black pepper. Stick in also some whole cloves.
If the HAM is to be served cold, allow it to remain in the pot until the water in which it was cooked becomes cold. This makes it more juicy. Serve it in the same manner as when served hot.
Directions The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)