14 lb uncooked smoked ham
1 cup brown sugar
1/2 cup dry sherry
1/4 cup honey
1/4 cup dijon mustard
Directions
Preheat oven to 300 degrees. Put ham, fatty-side up, in a foil-lined
metal baking pan. Cover with foil and bake for 3 hours. Combine
remaining ingredients. Remove ham from oven. Carefully trim away all
but 1/8-inch of fat. Score with a sharp knife in a diamond pattern,
making cuts 1/8-inch deep and one inch apart. Pour excess fat from
pan. Line pan with new foil, and put ham in pan. Spoon glaze over ham
and bake for 20 minutes. Raise oven temperature to 325 degrees, and
glaze again. Bake an additional 20 minutes. Glaze once more and bake
15 minutes. Cool before carving into thin slivers. Formatted by T.
Grant, HWWK11B, from Martha Stewart Entertaining.
Servings: 200 servings
Baked Country Ham Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Experts have found proof that recipes existed far back into distant history, certainly as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian describing the preparation 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 wonderful. During the time of the Roman Empire a man called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. He also tells us how the Roman cooks made use of many different spices, including a few that are still present in modern kitchens for example bay, fennel and dill. As our culinary historical trip moves on a few more years we have two interesting recipe books dating from the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the indian food that appears on menues today, but instead descriptions of the types of meals on the menues of the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new culinary ideas was responsible for an increase in recipe manuscripts, some of which are kept safe in academic collections. Over the following few hundred years, the rich families of Europe tried to offer the most exotic banquets, and because of this cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes of the day. By the arrival of the 20th century, cooking publications are starting to become popular due to higher levels of literacy, more free time and being a little richer. Like it or not, the introduction of television brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Baked Country Ham recipe.
