Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Prague Ham I

Prague Ham I from Erken's Stor kokebok 1914: a lightly smoked ham of 5–6 kg is soaked for a full day, encased in a dough of 1 kg rye flour and water, and baked 3 hours in a hot oven rind-side up without opening the oven door; the dough is removed at once and the ham is served with sauerkraut and fried potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 252 (falt i det fri)

Be the first to rate

About the dish

The first of two "Prague Ham" recipes in the meat chapter of "Stor kokebok" (1914). Baking the ham enclosed in a simple rye-flour dough is an old method that keeps the meat juices inside; the dough is not to be eaten and is removed as soon as the ham is done.

How to make it

  1. 1

    Soak the ham

    Soak the ham in water for a full day. Take it out and dry it well.

  2. 2

    Make the dough

    Knead a firm dough of rye flour and water, and encase the ham completely in the dough.

  3. 3

    Bake

    Place the ham in a hot roasting pan rind-side up and put it in a hot oven (about 180 °C (355 °F)). Bake evenly for 3 hours without opening the oven door.

  4. 4

    Serve

    Place the ham on a platter and remove the dough at once. Serve with sauerkraut and fried potatoes.

Changes from the original

Measurements modernized (kg kept), and the amount of water for the dough is estimated since the original only says "water." Oven temperature has been added as guidance (about 180 °C (355 °F)), as the original only says "hot oven."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 252) → 1949 (korrekturlest, s. 282)~39% av teksten endretfjernetlagt til
Pragerskinke I. (Jambon de Prague.) 1 let lett røket eller saltet skinke, 5 à å 6 kg. 1 kg. rugmel vand. rugmel. vann. Skinken lægges legges i vand vann i et døgn, tørkes godt. Av rugmel og vand vann lages en deig, og med denne beklædes skinken. Skinken lægges legges i varm pande panne med svorsiden op, sættes settes i varm ovn, steker jevnt i 3 timer, timer uten at ovnsdøren aapnes. Lægges åpnes. Legges op paa på fat, og deigen fjernes straks. Serveres med surkaal surkål og stekte poteter.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the ham soak in water for a day?
Soaking draws salt out of the lightly smoked or salted ham, so it does not become too salty. Afterward it is dried well before being wrapped in dough.
What is the point of the rye-flour dough?
1 kg rye flour mixed with water into a dough is placed around the whole ham like a crust. It keeps the juices and aroma inside during baking. The dough is not eaten – it is removed as soon as the ham is placed on the platter.
How long and how is it baked?
The ham (5–6 kg) is placed in a hot pan rind-side up and baked evenly in a hot oven for 3 hours, without opening the oven door. With the soaking, the dish takes nearly a full day plus three hours in all.
What is it served with?
Sauerkraut and fried potatoes, according to the original recipe in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 252. The recipe is intended for about 15 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!