The 1901 Cookbook Archive
No. 982 — Another Method of Baking Ham in Rye Dough
English historical translation of Molokhovets recipe No. 982 from the 1901 Russian cookbook, retaining original methods and measures.
Before baking ham in rye dough, some cooks remove its skin and make four deep cuts through the ham with a knife.
Spread a solid layer of fine sugar about a finger thick over the fat. Replace the skin, fasten it with wooden skewers, cover the ham with dough and bake.
The source reports that this method is said to make the ham especially tender.
Historical editorial note: The recipe offers an alternative to No. 981 and does not repeat the complete ham-baking process.
Original source: Read Russian recipe No. 982. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.