Stuffed Wild-Boar Ham, Terentine Style
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- wild-boar ham
- pepper
- bay berry
- rue
- silphium
- best liquamen (fermented fish sauce)
- caroenum (reduced sweet grape must)
- green olive oil
- seawater
- bay shoots
- dill
Instructions
- Drive a spike through the joint of the ham to loosen the skin from the flesh so seasoning can be worked in through a funnel until the whole ham is filled.
- Grind pepper, bay berry, and rue; add (if desired) silphium, best liquamen, caroenum, and a few drops of green oil, and use this to stuff the ham.
- Once stuffed, tie off the filled part with linen thread and lower it into stock.
- Boil in seawater with bay shoots and dill.