Baked Ham
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak the ham in water for at least 12 hours.
Wipe the ham dry and trim away any rusty places.
Bake
Cover the ham with a thick layer of common crust.
Place the ham in a preheated oven at 350°F (175°C) and bake for nearly 4 hours.
Remove the crust and skin, then cover the ham with raspings.
Garnish the knuckle with a paper frill.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ham
- Is the main cut of meat; long soaking and slow baking make it tender and mild.
- Common crust
- Forms a thick protective layer that holds in moisture while the ham bakes.
The step that matters
Soaking the ham. Soaking for at least 12 hours draws out excess salt from a cured ham, so the final flavour is not overly salty. Skipping or shortening it can leave the meat too salty.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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