Before purchasing the ham make sure it will fit into your casserole and ask your butcher to trim it to the right size. Soak the ham for 18 to 24 hours in cold water, changing the water regularly, at least 6 times. Precook in a pot of cold water adding the powdered court-bouillon, for 30 minutes per 2 1/4 lb. Leave to cool in the court-bouillon, then rinse the ham and remove the rind and the excess fat. Place a few pieces of this fat in a casserole and sweat the thinly sliced onions and shallots and the grated carrot. When the vegetables are slightly brown, add the port, 10 tablespoons of water, the bouquet garni, 6 peppercorns and the ham. Bake, uncovered, in a hot oven (410 F), regularly turning the ham over to brown on all sides. The ham is cooked when you are able to tear off the small knuckle bone. Take the ham out and keep warm. Sieve the sauce and bind it with 1 tablespoon of cornstarch, diluted in a little cold water, check the seasoning. When about to serve, whisk the butter, in small chunks, into the sauce. This ham is traditionally served with creamed sprinach.
