Ham, to Bake
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 spots.
Bake
Cover the ham with a common crust, ensuring it is thick enough to retain the gravy.
Bake the ham in a 350°F (175°C) oven for nearly 4 hours.
Finish and serve
Remove the crust from the ham.
Remove the skin from the ham.
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 of meat that is cooked and served as the dish.
- Common crust
- Encloses the ham during baking, trapping moisture and gravy around the meat.
The step that matters
Covering the ham with a common crust. The crust must be thick enough to hold in the gravy. A thin or cracked crust lets moisture escape during the long bake, leaving the ham 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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