Roasted Ham

Ingredients

• Select a small Ham
• sufficient cooked marinade to cover
• two or three buttered sheets of paper
• 1 teacupful of brown sauce

Method

1. 1

   Soak ham for 1 hour, pare surface, cover with cold water, boil, then simmer for 45 minutes.

2. 2

   Drain, remove bone, peel rind, soak in marinade for 24 hours.

3. 3

   Mask with mirepoix, roast, baste with fat, and serve with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 53. The excerpt below is the record exactly as published.

Roasted Ham. — (1) Select a small Ham, soak it for one hour, pare the surface, put it in a large saucepan, and cover with cold water; when boiling, move the saircepan to the side of the fire and simmer for three-quarters-of-an-hour ; then drain the Ham, take out the thigh-bone, and peel off the rind. Put it in a basin, pour in sufficient cooked marinade to cover, and let it macerate for twenty-four hours, with the pan covered. Drain the Ham, mask it with a vegetable mirepoix ( see Mirepoix), cover it with two or three buttered sheets of paper, place it on a cradle-spit, and roast before a clear fire, basting occasionally with fat. In three-quarters-of-an-hour’s Hams— continued. time mix some of the marinade in the drippings, and baste the Ham with it. Take the papers off the Ham in another hour’s time, and roast half-an-hour longer. When cooked, take it off the spit, and put it on a hot oval dish ; strain the stock from the dripping-pan, skim off the fat, reduce some of it to half-glaze, mix with it 1 teacupful of brown sauce

Cook this with the app: pantry check, scaling, and the assistant.