Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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. Served cold or warm with chestnuts and peas.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 253 (falt i det fri)

Be the first to rate

About the dish

An elegant party presentation in which the ham is sliced in advance and laid back into its original shape, so guests can easily help themselves. The caramelizing was done with a glowing iron or salamander; today a blowtorch or grill element is used.

How to make it

  1. 1

    Cleaning

    Soak the sugar-cured, smoked ham for half an hour in lukewarm water and scrape it clean.

  2. 2

    Poaching

    Set the ham over the heat in plenty of cold water and let it poach gently for about 3 hours.

  3. 3

    Cooling in the stock

    Lift the pot off the heat, but leave the ham in the stock until it has cooled somewhat. Take up the ham and skin off the rind.

  4. 4

    Slicing for party use

    With a sharp knife, cut out a large square of the meat on the upper part of the ham, about 3 cm from the outer edge. Cut this piece crosswise into thin, evenly sized slices, put them back together and onto the ham so it regains its original shape.

  5. 5

    Caramelizing

    Sprinkle a ½ cm thick layer of powdered sugar over the ham and brown it to caramel with a blowtorch or under the oven's grill element.

  6. 6

    Serving

    The ham can be served both cold and warm, with chestnuts and peas.

Changes from the original

Quantities for powdered sugar, chestnuts and peas are estimated, as the original does not give them. The glowing iron/salamander has been replaced with a blowtorch or the oven's grill. The steps have been numbered and the language of the method modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 253) → 1949 (korrekturlest, s. 282)~95% av teksten endretfjernetlagt til
1 sukkersaltet skinke, 5 à 6 kg. sukker kastanjer erter Glasert skinke. Den sukkersaltede, røkede tørkede skinke lægges ½ time i lunkent vand, skrapes ren. Sættes over ilden i rikelig koldt vand, smaatrækker ca. 3 timer. Gryten løftes av, men skinken skal bli liggende i kraften, til denne — svoren er noget avkjølet. Skinken tages op, tatt vekk før saltingen — legges i varm panne med krydderier og svoren flaaes av. Til selskapsbruk utskjæres de opskårne grønnsaker, settes i varm ovn med en skarp kniv en stor firkant av kjøttet paa den øverste del av skinken ca. 3 cm. fra ytterkanten. Dette stykke skjæres paa tvers 1 dl. buljong; stekes i tynde passe store skiver, lægges sammen og paa skinken igjen, saa denne faar sin oprindelige form. Skinken bestrøes 3 å 4 timer, idet man stadig drypper over med et vinen og buljongen. ½ cm. tykt lag time før steken er ferdig strøes den over med støtt melis; dette brunes til karamel kavringen, blandet med et glødende jern eller salamander. Skinken kan serveres baade kold sukkeret, overhelles med det smeltede smør, og varm. skal nu ikke dryppes mere. Er skorpen ikke sprø når skinken tas ut, overdrysses den med litt melis og gratineres.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the ham cook?
The ham is set over the heat in plenty of cold water and should poach gently (not boil hard) for about 3 hours. First soak it ½ hour in lukewarm water and scrape it clean before cooking. Total time with glazing comes to about 4½ hours.
Why should the ham stay in the stock after cooking?
The pot is lifted off the fire, but the ham stays in the stock until it has cooled somewhat. That way the meat stays juicy and is easier to skin and slice.
How is the ham glazed?
After the rind is skinned off, the ham is sprinkled with a ½ cm thick layer of powdered sugar, which is browned to caramel with a glowing iron (salamander).
What is served alongside, and how large a ham is needed?
The recipe uses one sugar-cured, smoked ham of 5–6 kg for about 12 servings, and specifies chestnuts and peas as accompaniments. From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 253.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!