Skip to content

Glazed Ham

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Trim a ham of about five pounds, cut the thigh-bone, and put it in cold water to soak, if old, twenty-four hours, during which time change the water twice;
  2. if new, twelve hours will suffice.
  3. After soaking, wrap it up in a cloth and put it in a large pot, with enough water to cover it;
  4. add a carrot, an onion, three bay-leaves, three cloves, one clove of garlic, six pepper-corns, and simmer very gently five hours;
  5. after which remove the pot from the fire, and a moment afterward take out your ham;
  6. unfasten the cloth, remove the thigh-bone, leaving the knuckle-bone.
  7. Drain your ham, put it back again in the cloth in a deep, round bowl, with a weight on top, until the next day, then take off the cloth, trim the ham carefully, and remove the rind within five inches of the knuckle-bone;
  8. cut it in points, brush the ham over with glaze (Art.
  9. 179).
  10. Decorate with aspic jelly (Art.
  11. 278 or 279);
  12. garnish the knuckle-bone with a ruffle of paper, and serve.
  13. 259.
  14. Glazed Ham with Champagne Sauce.
  15. Proceed as for the foregoing, put half a pint of Spanish sauce (Art.
  16. 80) in a saucepan on the fire, add a glass of champagne or champagne cider, boil for a moment, and serve in a sauce-boat with your ham.
  17. 260.
  18. Glazed Ham with Truffles.
  19. Proceed as for glazed ham (Art.
  20. 258), except that instead of boiling five hours, boil four hours.
  21. Then take out a quart of its liquid and substitute a bottle of white wine.
  22. Simmer slowly for an hour, drain, then remove the napkin, take out the thigh-bone, leaving the knuckle-bone joint.
  23. Cover the back of the ham with incisions, in which insert large slices of truffles, which you have previously cooked in a little of the ham's liquor, some of which now pour over the ham.
  24. Wrap it up again very tight in the napkin, and finish as for glazed ham.