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 common crust, ensuring it's thick enough to keep the gravy in.
Place the ham in a 350°F (175°C) oven.
Bake for nearly 4 hours.
Finish and serve
Remove the crust and skin.
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 meat; it is the dish itself, cooked slowly until tender and juicy.
- Common crust
- A thick flour-and-water covering that seals in moisture and gravy while the ham bakes.
The step that matters
Covering the ham with the common crust. The crust must be thick enough to hold in the ham's juices and gravy during the long bake. A thin or cracked covering lets moisture escape, leaving the meat drier.
“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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