England, 16th c.
England, 17th c.
Recipe by Daniel Myers
A gammon of bacon, is a specific cut of bacon from the back end near the leg. Due to the lackof availability I used a slab of uncut bacon instead of a gammon. The result was good but probably too much for a main course, sothis would probably be best served as a side dish at a banquet.
The original recipe called for boiling a second time, which was likely intended to reduce the amount of salt. Since modern bacon generally doesn't have as high a salt content as that in the middle ages, I skipped this extra step.
2 lbs. bacon, unsliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
6 egg yolks, hard boiled
1/2 tsp. pepper
1/4 tsp. cloves
1/8 tsp. mace
Remove skin from bacon and discard. Place the bacon in a largepot and add enough water to cover. Cover, bring to a boil, and cook for 30 minutes. Put parsley, sage, egg yolks, and spices into a bowl and mix well. Remove bacon from pot, cut open, and stuff with mixture. Wrap in pastry andbake at 350°F until done - about 1 hour.
To bake a gammon of Bacon. Take your Bacon and boyle it, and stuffe it with Parcely and Sage, and yolks of hard Egges, and when it is boyled, stuffe it and let it boyle againe, season it with Pepper, cloves and mace, whole cloves stick fast in, so then lay it in your paste with salt butter.
To bake a Gammon of Bacon. Take a Gammon of Bacon, water it sixe dayes and perboyle him halfe enough and laye him in presse then take the sworde of hum and stuffe him with cloues, and season him with pepper, and saffron. And close vp in a standing pye, bake him and so serue him.