Select a round, thick ham weighing from 9 to 10 pounds; boil slowly and steadily for 3 hours; allow to stand in the liquor until cool enough to handle; skin and trim into good shape; draw the bone by standing the ham upright, grasping the knuckle and running a boning knife all around the bone. Fill the cavity with a dressing of bread crumbs, 2 well-beaten eggs, 1 teaspoonful of chopped parsley, butter the size of an egg, pinch of cayenne pepper, 1 teaspoonful of chopped onion, salt to taste, spices and herbs if liked; melt in a saucepan 1 large tablespoonful of butter, and as it boils stir in 2 tablespoonfuls of sifted flour until smooth; add 1 pint of the ham liquor, half of a small onion, 3 or 4 sprigs of parsley, a pinch of red pepper; let thicken. Place the ham in a roasting-pan, pour the sauce over it and bake 1 1/2 or 2 hours, basting frequently; when done brush the surface with the beaten white of an egg, sprinkle over fine cracker crumbs, pour over 1/2 cupful melted butter and brown. MRS. WM. H. PACE.