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Skinke og saltet kjøtt

2 recipes · Kjøtt

2 skinke og saltet kjøtt recipes from the “Big Cookbook,” in the kjøtt category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Glazed Ham (jambon de Bayonne glacé)

    Erken's glazed ham (jambon de Bayonne glacé) from 1914: sugar-cured smoked ham is soaked half an hour, poached about 3 hours, partly cooled in the stock, and the rind is skinned off. For party use a piece is cut out, sliced and laid back into shape. Covered with a ½ cm layer of powdered sugar that is caramelized.

  • Prague Ham II (jambon de Prague)

    Erken's Prague Ham II from 1914: a lightly smoked ham is soaked for a full day, simmered about 3 hours, trimmed, glazed with powdered sugar, wrapped in rye-flour dough, and baked until the dough is browned. Port wine is poured in through a hole at the end. Served with spinach, peas, or Brussels sprouts.