flipBraised Virginia Ham with Molasses
Braised Virginia Ham with Molasses
Why this dish? Poe grew up in Richmond, Virginia, land of the famous salted and smoked ham. This ham was THE dish for grand occasions, the one brought out when the household could finally rejoice. It embodies the contrast of his life: a rare luxury amid frugality.
A thick slice of Virginia ham, long-salted and smoked, simmered then glazed with molasses. Salty, deep, almost umami, with a dark, shiny crust. The splendor of happy days.
Ah, Virginia ham! There, reader, is the memory of a luxury that my youth in Richmond made known to me. It was salted for months, smoked until its flesh took on a dark mahogany hue — the color, I would say, of my finest inks. When by good fortune the table received a slice, it was gently simmered, then coated with molasses until it shone like a lacquered casket. Those were feast days, rare and precious, when for a moment one forgot the harshness of the world.
- •Slice of salted-smoked Virginia ham — one nice thick slice (main piece)
- •Cane molasses — a few spoonfuls (glaze)
- •Cider vinegar — a dash (acidity)
- •Water — for braising (cooking liquid)
Braised Virginia Ham with Molasses
A thick slice of Virginia ham, long-salted and smoked, simmered then glazed with molasses. Salty, deep, almost umami, with a dark, shiny crust. The splendor of happy days.
Why this dish? Poe grew up in Richmond, Virginia, land of the famous salted and smoked ham. This ham was THE dish for grand occasions, the one brought out when the household could finally rejoice. It embodies the contrast of his life: a rare luxury amid frugality.
Ah, Virginia ham! There, reader, is the memory of a luxury that my youth in Richmond made known to me. It was salted for months, smoked until its flesh took on a dark mahogany hue — the color, I would say, of my finest inks. When by good fortune the table received a slice, it was gently simmered, then coated with molasses until it shone like a lacquered casket. Those were feast days, rare and precious, when for a moment one forgot the harshness of the world.
Ingredients (period version)
- Slice of salted-smoked Virginia ham — one nice thick slice (main piece)
- Cane molasses — a few spoonfuls (glaze)
- Cider vinegar — a dash (acidity)
- Water — for braising (cooking liquid)
Ingredients
- Uncooked smoked ham slice (country ham type), about 2 cm thick — 400 g (main piece)
- Cane molasses — 3 tbsp (glaze)
- Cider vinegar — 1 tbsp (acidity)
- Water — 150 ml (cooking liquid)
- Black pepper — to taste (seasoning)
Method
- If the ham is very salty, soak it in cold water for 30 minutes, then pat dry.
- Sear the slice for 2 minutes per side in a hot cast-iron skillet.
- Add the water and vinegar, cover, and simmer for 20 minutes over low heat to tenderize.
- Remove the lid, add the molasses, and let it reduce while stirring until a dark, coating glaze forms (5 to 8 minutes).
- Pepper, turn the slice to coat well, then serve immediately, cut into strips.
How it was made : Virginia ham (Smithfield ham) was dry-salted, sometimes coated with pepper, then smoked over applewood or hickory and aged for months. Very salty, it kept without refrigeration — a precious advantage. It was cut into thin slices and often sweetened with a molasses or brown sugar glaze for festive meals.
The contemporary twist : Slide thin strips between two halves of a biscuit (the Southern 'ham biscuit') for an elegant bite-sized serving.
Edgar Allan Poe · Charactorium
