SC - Apician Ham PERNAM
Mordonna22 at aol.com
Mordonna22 at aol.com
Sat Sep 26 15:08:23 PDT 1998
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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