SC - Roasting meats

[Stefan li Rous]

> 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 ****
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================