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Great Moments in Ham, from Vintage Editions of Bon Appétit

Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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"Eternity is a ham and two people," said Dorothy Parker. Obviously she'd been reading Bon Appétit. This magazine's pages have long devoted themselves to the worship of all-American baked ham recipes. Here, a brief look back on some finer moments.

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    Robert Skelton
    1/13

    Glazed Ham au Rhum, February 1962

    Instructions: "Moisten ham all over with a Jamaica rum, spread with paste of 1 teaspoon dry mustard, 3 tablespoons orange marmalade, two tablespoons rum. Clove and bake 10 minutes per pound at 325 degrees."

  • 2/13

    Jambon de Fête, January/February 1971

    Ready for this? Marinate a five-pound precooked canned ham, then slice it, layering it with unsweetened chestnut purée (from a can). Tie the whole thing together, wrap it in pie-crust dough, bake, and voilà: this... masterpiece.

  • 3/13

    Gift Wrapped Ham with Raisin Wine Sauce

    In Bon Appétit's grand tradition of making food look like presents, this three-pound precooked oblong ham from a can is wrapped in pie dough and festooned with a pie-dough "ribbon" and "bow."

  • 4/13

    Ham with Apricot Glaze, March/April 1973

    "The return of spring, heralded by robins, tender green buds, and fragile blossoms, as well as that indefinable 'something in the air,' sharpens the senses and awakens the spirit of all living creatures." So glaze a ham in apricot preserves, lime juice, two teaspoons cloves, and 1/2 cup of Galliano, and call it a day.

  • 5/13

    Stuffed Mushrooms, November/December 1973

    Stuffed with two 4 1/2-ounce cans deviled ham, blended with two packages of cream cheese, 1/4 cup minced green pepper, two tablespoons minced onion, 1/4 teaspoons "well-rubbed" dried marjoram, and red vegetable color "if desired."

  • 6/13

    Ham Loaf In Pastry, March/April 1974

    If you learn one thing from this slide show, please remember the following phrase: "Ham Loaf in Pastry is elegant enough for the most important occasion."

  • 7/13

    Microwave Ham, April 1976

    "Today's versatile microwave brings most foods within the scope of the oven's capabilities. This roast, ham, and meatloaf were cooked by microwave, utilizing the slower cooking process available on many models."

  • 8/13

    Plum Chutney–Glazed Ham, April 1977

    "The pig doesn't care a fig for trim hips. And what a blessing." Has a greater lede ever been written? In this cover story, titled "Superham!!!" six ham recipes are supplied: Plum-Glazed Ham, Braised Ham with Madeira Cream Sauce, Italian Turnover, Jambalaya, Jambon Perseille (a ham aspic), and Sherried Ham and Eggs.

  • 9/13

    Cold Ham New York–Style, December 1977

    The key move here, obviously, is placing the paper frill on the end of the bone.

  • Dan Wolfe
    10/13

    Jambon Chaud-Froid, April 1979

    Just when you thought things were getting normal, Bon Appétit unearths this gem, cloaked in Chaud-Froid sauce, which is essentially mayonnaise and chicken stock set with gelatin. "To decorate, cut 'petals' from hard-cooked egg whites and 'stems' and 'leaves' from green onion tops."

  • Brian Leatart
    11/13

    Fresh Ham with Crackling Devil, October 1988

    Just in case you thought over-the-top Halloween antics were reserved for Martha Stewart.

  • Francine Zaslow
    12/13

    Honey-Baked Ham with Tropical Fruit Relish, December 1993

    Part of a festive Brazil-themed menu, this ham is served with a mango-pineapple-orange relish.

As BA’s former deputy editor Julia Kramer traveled the country, scouting the best new restaurants in America for the “BA Hot 10.” In January 2017, she oversaw the launch of our Healthyish vertical, while guiding overall editorial direction, including the ASME award–nominated BA Kitchen section of the magazine,... Read more
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