Shoulder Ham with Must-Cakes

Ingredients

• petaso (fore/shoulder ham)
• librae barley
• dried figs (Caricae)
• honey
• passum (raisin wine)
• pepper
• rue
• merum (undiluted wine)
• must-cakes (mustei)

Instructions

1. Boil the shoulder ham with two pounds of barley and twenty-five dried figs.
2. When boiled, skin it and scorch the rind with a hot iron shovel, then coat with honey (or glaze with honey in the oven).
3. In a pan blend passum, pepper, a bundle of rue and undiluted wine.
4. Pour half over the ham; with the other half soak morsels of must-cake, then pour whatever they reject back over the ham.