Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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. 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. 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. 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. 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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 282)~84% of the text changedremovedadded
5 kg sukkersaltet, røkt Bayonneskinke, glasert. (Jambon de Bayonne glacé.) 1 sukkersaltet skinke (5–6 kg). melis (støtt, til et ½ cm tykt lag). 5 å 6 kg. sukker kastanjer (til servering). erter (til servering). Legg skinken i lunkent vann i erter. Den sukkersaltede, røkede skinke legges ½ time og skrap den i lunkcnt vann, skrapes ren. Sett den Settes over varmen i rikelig kaldt vann og la den småkoke i rikelig, koldt vann, småtrekker ca. 3 timer. Løft gryten Gryten løftes av, men la skinken ligge skal bli liggende i kraften til den denne er noe avkjølt.. Ta skinken opp noget avkjølet. Skinken tas op, og flå av svoren. svoren flåes av. Til selskapsbruk skjærer du utskjæres med en skarp kniv ut en stor firkant av kjøttet på toppen, den øverste del av skinken ca. 3 cm fra ytterkanten. Skjær biten på tvers i tynne, passe store skiver, legg dem sammen og sett dem tilbake på skinken, så den får sin opprinnelige form.. Strø et ½ cm tykt lag med støtt melis over skinken. Brun sukkeret til karamell med et glødende jern eller under en grill på sterk varme (salamander).. Skinken kan serveres både kald og varm, for eksempel med kastanjer og erter. cm.

Note on Modernised

Mengder er uendret. «Salamander» og «glødende jern» er forklart med grill på sterk varme. Melis er brukt der originalen bare sier sukker.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!