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Pernae Cocturam (Preparation of a Ham)
Pernae Cocturam (Preparation of a Ham) is a traditional Ancient Roman recipe for a classic method of cooking ham by boiling with figs and bayleaves before serving with spiced wine and must cakes. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Preparation of a Ham (Pernae Cocturam).
prep time
20 minutes
cook time
115 minutes
Total Time:
135 minutes
Serves:
6
Rating: 
Tags : Herb RecipesPork RecipesAncient Roman Recipes
Original Recipe
Pernae cocturam: ex aqua cum caricis cocta simpliciter, ut solet, inlata cum buccellis, caroeno vel condito. melius, si cum musteis.
Translation
Preparation of a Ham: Simply boil in water with dried figs, as is customary. Serve with
bread pieces, caroenum, or spiced wine. Even better, serve with sweet wine cakes.
Modern Redaction
Method:
Begin with the crust. Sift together the flour and salt into a bowl. Mix in the egg then work in as much of the olive oil as you need to give a stiff, rollable dough. Form into a ball, cover with clingfilm (plastic wrap) and chill whilst you cook the ham (if you want a more flavoursome pastry mix in a few chopped herbs and a little verjuice or lemon juice).
Place the ham in a large pot and add water so that it comes half way up the ham. Bring to a boil, reduce to a simmer then cover the pan and cook for 60 minutes. Discard this water then add the figs and bayleaves to the pot. Cover the ham with water, bring to a boil then reduce to a simmer and cook for 45 minutes more.
When the ham is cooked, remove from the pot then either allow to cool, remove the skin and fat and cut the meat into serving pieces or serve hot. Accompany with spiced wine and must cakes.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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