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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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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 254)~80% of the text changedremovedadded
5,5 kg 1 sukkersaltet skinke (svoren fjernet før saltingen). skinke, 5 à 6 kg. 1 stk løk (grovt oppskåret). 1 stk gulrot (grovt oppskåret). gulerot 1 stk laurbærblad. 10 stk pepperkorn. 0,5 stk sitron (i skiver). laurbærblad pepperkorn citron 1 stk nellik. nellik 1 l rødvin. l. rødvin 1 l l. buljong (eller eller 1 l vann l. vand og 5 buljongterninger). maggibuljongterninger 100 g knuste kavringsmuler (siktet). gr. kavring 75 g sukker. gr. sukker 50 g gr. smeltet smør. 2,5 dl brun saus (spansk saus) (til sausen). melis (til gratinering om skorpen ikke Den tørrede skinke — svoren er sprø). Legg den tørkede skinken tat væk før saltningen — lægges i en varm langpanne sammen pande med krydderiene krydderier og de oppskårne grønnsakene. Hell over en del av buljongen.. Sett pannen opskaarne grønsaker, sættes i varm ovn (ca. 175 °C) og stek skinken med 1 del buljong; stekes i 3–4 timer. Drypp den 3 à 4 timer, idet man stadig drypper over med rødvinen vinen og buljongen.. En halv time buljongen. ½ time, før skinken steken er ferdig, strø færdig, strøes den over kavringsmulene med kavringen, blandet med sukkeret og hell sukkeret, overheldes med det smeltede smøret over. Skinken smør og skal nå nu ikke dryppes mer.. mere. Er skorpen ikke sprø når sprød, naar skinken tas tages ut, dryss overdrysses den med litt melis over og gratiner gratineres med et hett jern (eller under grillelementet i noen minutter).. Bland steksjyen jern. Skyen fra steken blandes med 2,5 dl brun ¼ l. spansk saus, kok den inn kokes ind og server den for seg serveres særskilt til steken.. Legg kastanjepuré steken. Kastanjepuré eller glaserte glasserede kastanjer og forskjellige grønnsaker på fatet sammen med skinken. grønsaker anrettes paa fatet.

Note on Modernised

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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