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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 283) → 1914 (proofread, p. 254)~47% of the text changedremovedadded
1 sukkersaltet skinke skinke, 5 å à 6 kg. ½ 1 løk ½ 1 gulerot ½ 1 laurbærblad 5 pepperkorn ½ sitron citron 1 nellik 1 l. rød vin rødvin 1 l. buljong eller 1 l. vann vand og 2 norexterninger 5 maggibuljongterninger 100 gr. kavringer kavring 75 gr. sukker 50 gr. smeltet smør. Den tørkede tørrede skinke — svoren er tatt vekk tat væk før saltingen saltningen — legges lægges i varm panne pande med krydderier og de opskårne grønnsaker, settes opskaarne grønsaker, sættes i varm ovn med 1 del. del buljong; stekes i 3 å à 4 timer, idet man stadig drypper over med vinen og buljongen. ½ time time, før steken er ferdig færdig, strøes den over med kavringen, blandet med sukkeret, overhelles overheldes med det smeltede smør, smør og skal nu ikke dryppes mere. Er skorpen ikke sprø når sprød, naar skinken tas tages ut, overdrysses den med litt melis og gratineres med et hett jern. Skyen fra steken blandes med ¼ l. spansk saus, kokes ind og serveres særskilt til steken. Kastanjepuré eller glasserede kastanjer og forskjellige grønsaker anrettes paa fatet.

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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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