1 3-5 kg (6-11 lb) lightly salted ha, m
GLAZE
1 egg yolk
1/2 tbsp sugar
3 tbsp prepared swedish mustard
3 tbsp fine dry breadcrumbs
Directions
Place the ham, rind up, on a rack in a roasting pan lined with
aluminium foil. Insert a meat thermometer into the thickest part of
the ham. Bake in a 150 Centigrade (oven for 60-75 minutes/kg or til
the thermometer reads 75 Centigrade. Remove the rind and brush the
top of the ham with the egg yolk, sugar and mustard stirred together.
Sprinkle with bread crumbs. Bake in 225 Centigrade until golden
brown. Garnish with kale, prunes and an apple or orange. Serve cold
cut in slices. The ham might be baked wrapped in aluminium foil, then
use a 175 Centigrade oven. Lightly smoked ham might be prepared the
same way.
Servings: 1 servings
Ovenbaked Christmas Ham (Ugnsbakad Julskinka) Recipe brought to you by Recipe Ideas
Categories: Christmas; Ham; Holiday; Meat; Pork
The History of Recipes
It is quite possible to track the history of recipes far back into antiquity, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During Roman times 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were split into starters, main meal and dessert, a very modern way of dining. Additionally, he describes how the cooks of Roman times made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks for example basil, mint and dill. Closer to modern times, we find some books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they have no connection with the indian food that we all know today, but instead accounts of the types of meals eaten by the rich and powerful. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including coriander, parsley, and basil. These new herbs and spices was responsible for an explosion in recipe manuscripts, the majority of which are kept safe in private cookery archives. By the time we get to the twentieth century, cook books are greatly in demand mostly due to more people being able to read, people having increased free time and having more money to spend. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Ovenbaked Christmas Ham (Ugnsbakad Julskinka) recipe.
