Soak the ham
for 12 hours in cold water. Then place in a large saucepan with the
carrots, celery, bay leaf, parsley and about 1/3 of the sage, cover with
water and bring to the boil. Turn down the heat and simmer for 80
minutes (20 minutes per 500g /1lb). Leave to cool in the stock.
cut off the skin and all but a thin layer of the surrounding fat. Strain
and reserve the stock for the sauce. Rub the ham all over with more sage
and put it in an ovenproof dish with the wine and remaining sage. Bake
in a moderate oven (180C, 350F, Gas 4) for 35 minutes, basting
frequently. Remove to a clean plate and allow to cool. Rinse off any
stray pieces of sage, pat dry and carve into slices.
pastry out to 1/4-in thick and cut into 1 strip long enough and wide
enough to encase the ham, and into 2 equal rounds for the top and bottom
of the pastry case. Take care the rounds are big enough to allow the ham
slices to be lifted out easily when the top is removed. Reassemble the
ham and wrap it in the pastry. Overlap the joints and seal firmly with
water. Glaze with egg yolk and bake in a hot oven (220C, 425F, Gas 7)
for 50 minutes. Cover with greaseproof paper after 25 minutes to stop it
getting too brown.
sauce, cook the tomato and mushrooms in 3/4 pint of the reserved stock
for 15 minutes, then strain. Make a brown roux with the butter and
flour, season and add the prepared stock. Bring to the boil and simmer
for 10 minutes, stirring occasionally. Check the seasoning and stir in
the cream just before serving.
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