BRAIZED AND BAKED HAMS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (13)
  1. Set the ham to boil, or rather to simmer, very gently on a slow fire, from five to six hours.
  2. During the process of braizing, probe it occasionally after the first four hours, in order thereby to ascertain how much longer it may be necessary for it to remain on the fire to effect the desired purpose.
  3. When the ham is braized sufficiently tender, and after it has been allowed to remain in its own liquor for an hour or so, drain it on to a dish.
  4. Divest it of the rind to within four inches of the knuckle-bone; this portion of the rind must be cut with a small sharp knife, so as to form a neat design in the shape of leaves, palms, or scallops, disposed in a fan-like form.
  5. Trim the fat of the ham smooth, without removing any more of it than is really necessary to give it a neat appearance.
  6. Absorb every particle of grease from the surface with a clean cloth.
  7. Put the ham in the oven on a baking-sheet for ten minutes.
  8. Glaze it.
  9. Replace it in the oven again for five minutes.
  10. Glaze it once more.
  11. Place it on its dish.
  12. Garnish it round with any of the dressed vegetables indicated for Braized Ham, with spinach &c. (No. 646), sauce with bright Espagnole sauce, mixed before reduction with a glass of sherry; and about a pint of the liquor in which the ham has been braized.
  13. Place a ruffle on the bone, and send to table.
Original Text
BRAIZED AND BAKED HAMS. Then set the ham to boil, or rather to simmer, very gently on a slow fire, from five to six hours : taking care, during the process of braiz- ing, to probe it occasionally after the first four hours, in order thereby to ascertain how much longer it may be necessary for it to remain on the fire to effect the desired purpose. When the ham is braized sufficiently tender, and after it has been allowed to remain in its own liquor for an hour or so, drain it on to a dish, divest it of the rind to within four inches of the knuckle-bone; this portion of the rind must be cut with a small sharp knife, so as to form a neat design in the shape of leaves, palms, or scallops, disposed in a fan-like form. Trim the fat of the ham smooth, without removing any more of it than is really necessary to give it a neat appearance. Put the ham in the oven on a baking-sheet for ten minutes, first absorbing every particle of grease from the surface with a clean cloth ; then glaze it, replace it in the oven again for five minutes; glaze it once more, and place it on its dish; garnish it round with any of the dressed vegetables indicated for Braized Ham, with spinach &c. (No. 646), sauce with bright Espagnole sauce, mixed before re- duction with a glass of sherry; and about a pint of the liquor in which the ham has been braized; place a ruffle on the bone, and send to table.
Notes
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