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Tudor boiled and baked ham
This recipe is in categories Tudors, Main courses, Party food,
About this recipe:
Comments: This has a lengthy preparation process but the steps are quite straight forward.
Preparation Time: 12 hours soaking
Cooking Time: approx 3-4 hours cooking depending upon the size of the ham.
Number of servings: 6-8
Serving suggestions: Serve with seasonal vegetables.
Smoked and salted hams were very important as a method of preserving pig meat over the winter. They appear in small amounts in many dishes to add flavour and interest in the winter months. Pottages, broths and pease pudding all include ham in some versions.
Cooking a whole piece of ham would only usually be done for a celebration such as Christmas and it's 12 days of celebrations ending on Twelfth Night. This version includes dried fruit and spices to make it a feasting food.
- 1 boned ham (2-3 lbs)
- 2 celery sticks
- 2-3 bay leaves
- 6-8 juniper berries
To bake the ham:
- a handful of cloves
- a handful of dried apricots
- honey, to glaze
Making and cooking it
Soaking the ham:
- The ham needs to be put into a container large enough to be well covered by water or you will need to keep turning it to make sure the salt is evenly soaked out
- Soak the ham overnight in plenty of water
Cooking the ham:
- Add to a large pan the celery, juniper berries and the bay leaves. You could also add onions and a few cloves
- Carefully add your ham
- Cover the pan and bring the pan to the boil
- As soon as the water begins to boi,l reduce the heat so the pan simmers
- The ham should simmer for about 40 minutes per pound
- You may need to add more water during cooking time. Do NOT let the pan become dry
Baking the ham
- Lift the ham from the pan and allow to drain
- Stuff the centre of the roll with apricots, chopped and soaked with honey
- Paint the skin with the liquid honey (It helps if you warm it just a little)
- Stick the skin with the cloves in an even pattern
- Put the pan into a baking dish and put in a moderate oven (Gas 4)
- Cook the ham for about an hour The skin should begin to crisp and the honey will caramelise a little
- Serve as a whole joint