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 it 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.
Finish
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
- The main cut of cured meat; soaking it beforehand reduces its saltiness before baking.
- Common crust
- A thick flour-and-water covering that shields the meat and helps keep its moisture in during the long bake.
- Raspings
- Breadcrumb-like coating that adds a dry, golden surface once the crust is removed.
The step that matters
Baking under the crust. The ham must heat through over a long, steady bake at 350°F. The crust traps moisture so the meat stays juicy rather than drying out at the surface.
“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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