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Baked Ham

A ham baked with a cornmeal dough crust, then the crust and skin removed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked Ham

Oven, in the book's wordsThe hot oven

Ingredients

Directions

The book says “the hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash the ham and wipe it dry.

  2. Make a dough with cornmeal and water.

  3. Cover the ham with the dough.

Bake and serve

  1. Bake in a 400°F (200°C) oven for 4.5 hours.

  2. When done, remove the crust and skin.

Recipe from a historical cookbook (Internet Archive).

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 meat cook slowly inside the protective crust.
Cornmeal
Forms a dough crust that shields the ham from drying out during the long bake.
Water
Moistens the cornmeal so it binds into a dough that can be spread over the ham.

The step that matters

Covering the ham with the dough. The crust must seal the ham fully so moisture stays in during the long bake. Gaps let the surface dry out and the meat toughen.

“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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