To Roast a Ham or Gammon*

Take off the swerd, or what we call the skin or rind, and lay it in luke-warm water for two or three hours; then lay it in a pan, pour upon it a quart of canary, and let it steep in it for ten or twelve hour; When you have spitted it, put some sheets of white paper over the fat side, pour the canary it was soak’e in in the dripping-pan, and baste it with it all the time it is roasting; when it is roasted emough pull off the paper, and drudge it well with crumb’d bread and parley shred fine; make the fire brisk, and brown it well. If you eat hot, garnish it with raspings of bread; if cold, serve it on a clean napkin, and garnish it with green parsley for a second course.

From Charles Carter, The London and Country Cook: Or, Accomplished Housewife, 1749