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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
Modernised → 1949 (proofread, p. 282)~94% of the text changedremovedadded
5 kg sukkersaltet, røkt Glasert skinke. Den tørkede skinke (5–6 kg). 150 g melis (til karamellisering). 500 g kastanjer (til garnityr). 500 g erter (til garnityr). Legg den sukkersaltede, røkte skinken en halv time i lunkent vann og skrap den ren.. Sett skinken over varmen — svoren er tatt vekk før saltingen — legges i rikelig kaldt vann varm panne med krydderier og la den småtrekke ca. 3 timer.. Løft gryten av varmen, men la skinken ligge de opskårne grønnsaker, settes i kraften til denne er noe avkjølt. Ta opp skinken og flå av svoren.. Skjær varm ovn med en skarp kniv ut en stor firkant av kjøttet på øvre del av skinken, ca. 3 cm fra ytterkanten. Skjær dette stykket på tvers 1 dl. buljong; stekes i tynne, passe store skiver, legg dem sammen 3 å 4 timer, idet man stadig drypper over med vinen og tilbake på skinken slik at den får sin opprinnelige form.. Strø et buljongen. ½ cm tykt lag støtt melis time før steken er ferdig strøes den over skinken og brun det til karamell med gassbrenner eller under grillelementet i ovnen.. Skinken kan serveres både kald kavringen, blandet med sukkeret, overhelles med det smeltede smør, og varm, skal nu ikke dryppes mere. Er skorpen ikke sprø når skinken tas ut, overdrysses den med kastanjer litt melis og erter. gratineres.

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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