Ingredients
1 each 5-6 lb precooked ham, bonele
1 each large onion, chopped
2 each apples, cored and sliced thi
1/2 tsp thyme
1/2 tsp cinnamon
1/2 tsp marjoram
6 each cloves
10 each peppercorns
1/2 cup sherry
1/2 cup beef broth
Directions
Place onion and apple slices in the bottom of a dutch oven.
Sprinkle with half of the thyme, cinnamon, and marjoram and all
of the cloves and peppercorns. Place ham on top and rub
remaining spices into the surface. Pour sherry over ham. Place
uncovered in the oven and bake at 350 degrees F for 2 hours.
Baste frequently with beef broth and pan juices. Cover for the
final 30 minutes of baking. Allow to rest for 30 minutes before
slicing.
SERVE WITH "COMPANY HAM SAUCE".
Servings: 10 servings
Company Ham Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Pork
The History of Recipes
We are able to trace the history of `recipes` way back into history, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, early cook books were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for an explosion in cookery books, the majority of which are kept safe in private cookery archives. During the next few centuries, the upper-class families of the West competed to offer the most extravagent banquests, and as a result the best chefs and their collection of recipes were highly sought after. However, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes of the day. By the advent of the 20th century, cookery publications were in great demand, as a result of increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Company Ham recipe.
