To roast a Ham or Gammon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Take off the swerd, or what we call the skin, or Rind.
  2. Lay it in luke-warm water for two or three hours.
  3. Lay it in a pan, pour upon it a quart of canary; and let it steep in it for ten or twelve hours.
  4. When you have splitted it, put some sheets of white paper over the fat side.
  5. Pour the canary it was soaked in, in the dripping-pan.
  6. Baste it with the canary all the time it is roasting.
  7. When it is roasted enough pull off the paper and dredge it well with crumbled bread and parsley shred fine.
  8. Make the fire brisk, and brown it well.
  9. If you eat it hot garnish it with raspings of bread.
  10. If cold, serve it on a clean napkin, and garnish it with green parsley for a second course.
Original Text
To roast a Ham or Gammon. TAKE off the swerd, or what we call the skin, or Rind, and lay it in luke-warm water for two or three hours; then lay it in a pan, pour upon it a quart of canary; and let it steep in it for ten or twelve hours. When you have splitted it, put some sheets of white paper over the fat side, pour the canary it was soaked in, in the dripping-pan, and baste it with it all the time it is roasting: when it is roasted enough pull off the paper and dredge it well with crumbled bread and parsley shred fine; make the fire brisk, and brown it well. If you eat it hot garnish it with raspings of bread; if cold, serve it on a clean napkin, and garnish it with green parsley for a second course.
Notes
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