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).
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.
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.
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