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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)

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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 253) → Modernised~76% of the text changedremovedadded
1 sukkersaltet skinke, 5 à 6 kg. sukker kg sukkersaltet, røkt skinke (5–6 kg). 150 g melis (til karamellisering). 500 g kastanjer (til garnityr). 500 g erter Den (til garnityr). Legg den sukkersaltede, røkede skinke lægges ½ røkte skinken en halv time i lunkent vand, skrapes ren. Sættes vann og skrap den ren.. Sett skinken over ilden varmen i rikelig koldt vand, smaatrækker kaldt vann og la den småtrekke ca. 3 timer. Gryten løftes av, timer.. Løft gryten av varmen, men la skinken skal bli liggende ligge i kraften, kraften til denne er noget avkjølet. Skinken tages op, noe avkjølt. Ta opp skinken og svoren flaaes av. Til selskapsbruk utskjæres flå av svoren.. Skjær med en skarp kniv ut en stor firkant av kjøttet paa den øverste på øvre del av skinken skinken, ca. 3 cm. cm fra ytterkanten. Dette stykke skjæres paa Skjær dette stykket på tvers i tynde tynne, passe store skiver, lægges legg dem sammen og paa tilbake på skinken igjen, saa denne faar slik at den får sin oprindelige form. Skinken bestrøes med opprinnelige form.. Strø et ½ cm. cm tykt lag med støtt melis; dette brunes melis over skinken og brun det til karamel karamell med et glødende jern gassbrenner eller salamander. under grillelementet i ovnen.. Skinken kan serveres baade kold både kald og varm. varm, med kastanjer og erter.

Note on Modernised

Mengder for melis, kastanjer og erter er anslått da originalen ikke oppgir dem. Glødende jern/salamander er erstattet med gassbrenner eller grill i ovnen. Trinnene er nummerert og språket modernisert i fremgangsmåten.

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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.

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