Ham, to Bake a
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.
Trim away any rusty spots.
Cover the ham with a common crust.
Ensure the crust is thick enough to retain the gravy.
Bake and finish
Place the ham in a 350°F (175°C) oven.
Bake for nearly 4 hours.
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
- Is the main cut that is soaked, trimmed and slowly baked until tender.
- Common crust
- Encloses the ham during baking, helping retain the gravy and moisture inside.
The step that matters
Ensure the crust is thick enough to retain the gravy. A thin crust can crack or leak during the long bake, letting juices escape and drying the ham. A sealed, thick covering holds moisture in while the meat cooks.
“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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