SC - Apician Ham PERNAM

[Marilyn Traber]

IIRC, we discussed on the list the omission of simple things that "everybody
knows" and especially in Apicius they omit salt, stock and other goodies. I
figured that I could salt the braising liquid, but thought that the additional
complex flavor of garum  would augment the bay leaves and figs nicely, so I
winged it in. I felt that salting the braising liquid would not work with the
figs as well either.

Mordonna22 at aol.com wrote:

> In a message dated 9/26/98 12:42:20 PM US Mountain Standard Time,
> margali at 99main.com writes:
>
> >  THE HAM SHOULD BE BRAISED WITH A GOOD NUMBER OF >FIGS AND  SOME THREE
> LAUREL LEAVES; TEH SKIN IS THEN >PULLED OFF AND CUT INTO SQUARE PIECES; THESE
> ARE >MACERATED WITH HONEY.  THEREUPON MAKE DOUGH >CRUMBS OF FLOUR AND OIL. LAY
> THE DOUGH OVER OR >AROUND THE HAM STUD, STUD THE TOP WITH THE PIECES OF
> >SKIN SO THAT THEY WILL BE BAKED WITH THE DOUGH AND >WHEN  DONE, RETIRE FROM
> THE OVEN AND SERVE.
>



> But the recipe as you give it does not call for garum.
>
> Mordonna



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