To Bake a Ham
Ingredients
Directions
The book says “a fierce 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 at least 1 hour.
Wash the ham gently and trim off any rusty parts.
Place the ham rind-side down in a large pie dish.
Bake and serve
Cover the ham with oiled paper and seal it with a thick layer of coarse paste.
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
- Is the main protein, and its size sets how long it needs to bake.
- Coarse paste
- Forms a sealed crust that holds moisture in the ham while it bakes.
The step that matters
Soaking the ham. Overnight cold soaking and a warm soak draw out salt and loosen the surface, so the ham cooks evenly and tastes less salty. Skipping or shortening the soaks leaves the meat harsher in flavour.
“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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