Baked Ham in Pastry with Figs

Apicius 7.9.1

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Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

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This is a very simple dish that has no fish sauce or long list of spices; in fact it would not be out of place in any modern recipe book and probably survives in many cultures. The gammon is boiled with figs and bay, smothered in honey, then wrapped in a simple flour and oil pastry and baked. The meat finishes cooking in its case while retaining the juices, which caramelize with the honey – wonderful! The pastry is not thick and stodgy but similar to a strudel dough. If you wrap the meat a