SC - Apician Ham PERNAM

[Mordonna22 at aol.com]

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.
>  
>  attempt 1: Robs version
>  got out the pork, and figs. He cheated and used already pie
>  crusts. He put the pork, bay leaves and worchestershire
>  sauce in a stock pot, with water to cover and braised it in
>  the oven at 375-400 degrees fahr for about 1 1/2 hours,
>  until the meat thermometer read 160. He then pulled it out,
>  dumped the braising liquid and peeled off the skin. He cut
>  it into squares and soaked it in honey with a dash of
>  worchestershire sauce.
>  
>  He wrapped the already pie crust around the trimmed and
>  dried off shoulder, and stuck the skin pieces back on top.
>  He put it back in the oven at 350 degrees fahr for about
>  half an hour. He went to check it out but when he opened the
>  oven to use the meat thermometer, the pie crust was not up
>  to the task and had buckled and slid off, and the surface
>  had started to brown. e decided that browning wasn't
>  desired, as the crust we figured was to keep the moisture in
>  and preserve the white color of the pork. We finished
>  roasting it, and it was very good, but a litle dry.
>  
>  attempt 2:
>  got out the pork, figs, 3 bay leaves and the worchestershire
>  sauce[my garum!] 

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

Mordonna
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