To Bake a Ham
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Soak the ham in plenty of cold water overnight.
The next day, soak it in warm water for an hour or more, then wash it clean and trim off any rusty parts.
Bake
Place the ham rind-side down in a large pie dish and cover it with oiled paper.
Securely fasten a thick layer of coarse paste around the edge of the dish.
Bake in a preheated oven at 350°F (175°C) for 3 to 5 hours, depending on the size of the ham.
Remove the crust and skin while the ham is still hot.
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
- Forms the main body of the dish, and its fat and protein cook into a tender, moist meat.
- Coarse paste
- Forms a sealed crust that traps moisture and steam around the ham during long baking.
- Oiled paper
- Covers the ham under the crust, helping keep the surface from sticking and drying out.
The step that matters
Soaking the ham. Soaking in cold water and then warm water draws out excess salt and cures and loosens the surface. Skipping or shortening these soaks can leave the ham overly salty or harsh in flavor.
“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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