Can the ham be served cold?

Yes, Erken writes that the ham can be served both cold and warm, for example with chestnuts and peas.

How long should the ham simmer?

It simmers in plenty of cold water for about 3 hours and then stays in the stock until somewhat cooled.

How is the icing sugar caramelised?

Erken used a red-hot iron or a salamander. Today you can use the oven grill on high heat.

Glazed Bayonne ham (with icing sugar)

A whole sugar-cured, smoked ham (5–6 kg) simmered for about 3 hours, skinned, covered with a 1/2 cm layer of icing sugar and caramelised with a red-hot iron or salamander. From Erken's Stor kokebok (1949), p. 282.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 282 (falt i det fri)

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About the dish

The recipe carries the French subtitle "Jambon de Bayonne glacé" and is meant for entertaining. Erken describes how the ham can be carved and the slices laid back in place so it looks neat at the table.

How to make it

1
Soak and simmer
Soak the ham in lukewarm water for 1/2 hour and scrape it clean. Put it over the heat in plenty of cold water and let it simmer for about 3 hours. Lift the pot off the heat, but leave the ham in the stock until it has cooled somewhat.
2
Skin and carve
Take the ham out and peel off the rind. For entertaining, use a sharp knife to cut out a large square of meat from the top, about 3 cm from the edge. Cut it across into thin slices of suitable size, stack them together and place them back on the ham so it regains its original shape.
3
Glaze
Sprinkle a 1/2 cm layer of finely ground icing sugar over the ham. Brown the sugar to caramel with a red-hot iron or under a hot grill (salamander).
4
Serve
The ham can be served both cold and warm, for example with chestnuts and peas.

Changes from the original

Quantities are unchanged. "Salamander" and "red-hot iron" are explained as a hot grill. Icing sugar is used where the original just says sugar.

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Frequently asked questions

Can the ham be served cold?: Yes, Erken writes that the ham can be served both cold and warm, for example with chestnuts and peas.
How long should the ham simmer?: It simmers in plenty of cold water for about 3 hours and then stays in the stock until somewhat cooled.
How is the icing sugar caramelised?: Erken used a red-hot iron or a salamander. Today you can use the oven grill on high heat.

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