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Glazed Bayonne ham (jambon de Bayonne glacé)

Erken's glazed Bayonne ham (1914): a sugar-cured ham of 5–6 kg is roasted 3–4 hours in the oven with onion, carrot, bay leaf, pepper, lemon, clove, 1 l red wine and 1 l broth, basted constantly, glazed the last half hour with 100 g rusk, 75 g sugar and 50 g melted butter. The juices are reduced with brown sauce. Served with chestnuts and vegetables.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 254 (falt i det fri)

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About the dish

A festive oven-roasted ham in the French style from the meat chapter of "Stor kokebok" (1914). The ham was sugar-cured and dried, and was roasted for a long time while constantly basted with red wine and broth before it was given a glazed crust of rusk, sugar and melted butter.

How to make it

  1. 1

    Place the ham in the pan

    Place the dried ham in a hot roasting pan together with the spices and the cut vegetables. Pour over part of the broth.

  2. 2

    Roast slowly

    Put the pan in a hot oven (about 175 °C (345 °F)) and roast the ham for 3–4 hours. Baste it constantly with the red wine and broth.

  3. 3

    Glaze

    Half an hour before the ham is done, sprinkle over the rusk crumbs mixed with the sugar and pour the melted butter over. The ham should now no longer be basted.

  4. 4

    Give it a crisp crust

    If the crust is not crisp when the ham is taken out, sprinkle a little powdered sugar over and brown it with a hot iron (or under the broiler for a few minutes).

  5. 5

    Make the sauce

    Mix the roasting juices with 2.5 dl brown sauce, reduce it and serve it separately with the roast.

  6. 6

    Plating

    Arrange chestnut purée or glazed chestnuts and various vegetables on the platter along with the ham.

Changes from the original

Measurements are modernized (grams, liters, teaspoon/tablespoon), "rusk" is kept as crushed rusk crumbs, powdered sugar is given as powdered/confectioners' sugar. Roasting temperature and times are specified for a modern oven. "Spanish sauce" is kept as a term with an explanation (basic brown sauce).

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 254) → Modernisert~80% av teksten endretfjernetlagt til
1 5,5 kg sukkersaltet skinke, 5 à 6 kg. skinke (svoren fjernet før saltingen). 1 stk løk (grovt oppskåret). 1 gulerot stk gulrot (grovt oppskåret). 1 laurbærblad pepperkorn citron stk laurbærblad. 10 stk pepperkorn. 0,5 stk sitron (i skiver). 1 nellik stk nellik. 1 l. rødvin l rødvin. 1 l. l buljong eller (eller 1 l. vand l vann og 5 maggibuljongterninger buljongterninger). 100 gr. kavring g knuste kavringsmuler (siktet). 75 gr. sukker g sukker. 50 gr. g smeltet smør. Den tørrede skinke — svoren 2,5 dl brun saus (spansk saus) (til sausen). melis (til gratinering om skorpen ikke er tat væk før saltningen — lægges sprø). Legg den tørkede skinken i en varm pande langpanne sammen med krydderier krydderiene og de opskaarne grønsaker, sættes oppskårne grønnsakene. Hell over en del av buljongen.. Sett pannen i varm ovn med 1 del buljong; stekes (ca. 175 °C) og stek skinken i 3 à 4 timer, idet man 3–4 timer. Drypp den stadig drypper over med vinen rødvinen og buljongen. ½ time, buljongen.. En halv time før steken skinken er færdig, strøes den ferdig, strø over med kavringen, kavringsmulene blandet med sukkeret, overheldes med sukkeret og hell det smeltede smør og smøret over. Skinken skal nu nå ikke dryppes mere. mer.. Er skorpen ikke sprød, naar sprø når skinken tages tas ut, overdrysses den med dryss litt melis over og gratineres gratiner med et hett jern. Skyen fra steken blandes jern (eller under grillelementet i noen minutter).. Bland steksjyen med ¼ l. spansk 2,5 dl brun saus, kokes ind kok den inn og serveres særskilt server den for seg til steken. Kastanjepuré steken.. Legg kastanjepuré eller glasserede glaserte kastanjer og forskjellige grønsaker anrettes paa fatet. grønnsaker på fatet sammen med skinken.

Note til Modernisert

Mål er modernisert (gram, liter, teskje/spiseskje), «kavring» beholdt som knuste kavringsmuler, melis angitt som melis/melisukker. Steketemperatur og tider er presisert til moderne ovn. «Spansk saus» beholdt som begrep med forklaring (brun grunnsaus).

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Frequently asked questions

How long should the ham roast?
The ham roasts for 3–4 hours in the oven (total time about 5 hours with preparation). Throughout, you baste it constantly with red wine and broth.
What kind of ham is used, and what does one do with the rind?
A sugar-cured ham of 5–6 kg. The rind is removed before curing, that is, before roasting.
How do you get a crisp, glazed crust?
Half an hour before the ham is done, it is sprinkled with 100 g rusk mixed with 75 g sugar and doused with 50 g melted butter – after that it should no longer be basted. If the crust is not crisp when the ham is taken out, sprinkle over a little powdered sugar and brown it with a hot iron.
Can I use bouillon cubes instead of stock?
Yes, the recipe specifies 1 liter of broth or 1 liter of water with 5 bouillon cubes (Maggi), in addition to 1 liter of red wine.

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