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)
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.
Soak the ham
Soak the ham in water for a full day. Take it out and dry it well.
Make the dough
Knead a firm dough of rye flour and water, and encase the ham completely in the dough.
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.
Serve
Place the ham on a platter and remove the dough at once. Serve with sauerkraut and fried potatoes.
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."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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