Ovenbaked Christmas Ham (Ugnsbakad Julskinka) Recipe

Ingredients

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

We are able to read the history of written recipes way back into ancient history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.

In fact, the most ancient recipe in existence, according to historians is a collection of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`.

Later on, in Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs were skilled in the use of many aromatic flavors, including a few you will know for example bay, rue and dill.

Later on, there were some interesting books which date from the 1300s : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that is served today, but instead accounts of the types of food enjoyed by the nobility of the period.

Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new culinary innovations created an eruption in recipe manuscripts, the majority of which are kept safe in private cookery archives.

For the next few years, the rich and powerful families of the West strove to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers.

By the advent of the twentieth century, cookery books are greatly in demand mostly due to more people being able to read, more free time and having more money.

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We hope you enjoy this Ovenbaked Christmas Ham (Ugnsbakad Julskinka) recipe.

 


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