SC - Roasting meats
Stefan li Rous
stefan at texas.net
Tue Nov 30 21:15:49 PST 1999
> I posted a more thorough description sometime ago. Perhaps someone has saved
> it. This is what I always do with whole hams and they are decadently
> delicious and tender. :-)
>
> Ras
Well, this is from my ham-msg file:
> Date: Sat, 3 Oct 1998 21:28:09 EDT
> From: Mordonna22 at aol.com
> Subject: Re: SC - Apple cider
>
> phlip at bright.net writes:
> > I have just gotten access to an unlimited supply of unpasteurized, no
> > preservative added, apple cider.
> >
> > Any suggestions?
>
> Try Ras's recipe for baked ham as redacted by me:
> 1 ham
> Apple cider
> 1 cloved onion
> 2 cinnamon sticks
> 1 tsp peppercorns
>
> Place ham in large covered baking pan or dish, cover with apple cider, add the
> cloved onion and spices. Bake at 200 degrees F overnight.
>
> Wonderful! !
>
> Mordonna DuBois
> Haven of Warriors
> Atenveldt
>
>
> Date: Thu, 1 Jul 1999 08:45:55 EDT
> From: LrdRas at aol.com
> Subject: SC - Cooking salted ham
>
> KAPPLERR at swos.navy.mil writes:
> << First off, I have what we call a country ham sitting in the larder begging
> to be used. >>
>
> Rinse. Cover with water. Simmer for about 1 to 1 1/2 hours. You can then
> carefully remove it and brown it in the oven but it is just as tasty boiled.
> This would be the closest to a period way of fixing it and instructions can
> be found in any copy of 'The Boston School of Cookery' or Amish/Pennsylvania
> Dutch cookbook as well as various period manuscripts. This was the most
> popular way to cook salted hams for centuries up until the water injected
> travesties were introduced in the modern era. The addition of 3 or 4 cloves
> stuck in a whole onion, a 2 inch piece of cinnamon (cassia) stick and a 8 to
> 10 black peppercorns will improve the end product remarkably. Enjoy. :-)
>
> Ras
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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