To Bake a Ham is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of slowly baking a ham in a flour and water paste so that the full flavour and moistness in retained in the meat. The full recipe is presented here and I hope you enjoy this classic British version of: To Bake a Ham.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO BAKE A HAM.
810. INGREDIENTS.—Ham; a common crust.
Mode.—As a ham for baking should be well soaked, let it remain in water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is, by many persons, considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavour, besides keeping a much longer time good.
Time.—A medium-sized ham, 4 hours.
Average cost, from 8d. to 10d. per lb. by the whole ham.
Seasonable all the year.
Modern Redaction
Ingredients:
1 whole ham (about 5kg)
flour and water paste to cover
Method:
Wash the ham and wipe dry. Trim it neatly then prepare a stiff flour and water paste. Use this to cover the ham entirely and allow to dry slightly.
Place the ham in a roasting tin, transfer to an oven pre-heated to 180°C and roast for about 4 hours, or until the ham is completely done through.
When done, remove the pastry crust and discard. Sit the man on a serving dish, garnish with a few raspings of dry bread, decorate the shank bone with a paper rouche or frill and serve.
