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Wednesday, September 16, 2015

LAÑA WITH ROMAN RECIPE FOR GLAZED HAM

Looking at you
Photo by: Sarah Macmilln
nose ring,  metal ring placed in pig's nose; the area around the ring, which hardens, some months after insertion. The ring prevents it from digging in the ground and usurping wild truffles above all! [García Rey. 1934:104; Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla. 1993:144]

AN ANCIENT RECIPE FOR GLAZED HAM ADAPTED FROM APICIUS CH VII:IX:  PERNA, pp 166-168




Ham Covered with Flour/Oil Mixture
Photo by: Lord-Williams
Ingredients

3 lb ham
½ lb figs
3 bay leaves
1 c honey

For the paste:
2 c flour
1 c oil

Preparation

Boil the ham[1]
with plenty of dried figs and three bay-leaves.

An Easy Dish Hot or Cold
Photo by: Lord-Williams
Remove from water and remove the skin. Make criss-cross incisions. Fill them with honey.

Preheat oven to 325ºF/160ºC

Make a paste of flour and oil and cover the ham with this.  Bake about 1 hour 30 minutes until the paste is baked. Remove from oven and serve with figs.



[1] This recipe can also be used with gammon. Quantities: for a three-pound piece of ham or gammon are about ½ lb figs. For paste: 1 lb of flour and enough oil to produce a manageable pastry which could be rolled out a little Make a coat of pastry about ½ in. thick. Baking-time: well over an hour in medium oven (pre-heated=; boiling gammon with figs is an excellent idea; even without the subsequent baking, the flavor is delicious.


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