[288] TO COOK PORK SHOULDER PERNÆ [1] COCTURAM
HAM SIMPLY COOKED IN WATER WITH FIGS IS USUALLY DRESSED ON A PLATTER [baking pan] SPRINKLED WITH CRUMBS AND REDUCED WINE, OR, STILL BETTER, WITH SPICED WINE [and is glazed under the open flame, or with a shovel containing red-hot embers].
[1] Perna is usually applied to shoulder of pork, fresh, also cured.
Coxa is the hind leg, or haunch of pork, or fresh ham. Cf. note 1 to ℞ No. [289].
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[289] FRESH HAM MUSTEIS [1] PETASONEM [2]
A FRESH HAM IS COOKED WITH 2 POUNDS OF BARLEY AND 25 FIGS. WHEN DONE SKIN, GLAZE THE SURFACE WITH A FIRE SHOVEL FULL OF GLOWING COALS, SPREAD HONEY OVER IT, OR, WHAT’S BETTER: PUT IT IN THE OVEN COVERED WITH HONEY. WHEN IT HAS A NICE COLOR, PUT IN A SAUCE PAN RAISIN WINE, PEPPER, A BUNCH OF RUE AND PURE WINE TO TASTE. WHEN THIS [sauce] IS DONE, POUR HALF OF IT OVER THE HAM AND IN THE OTHER HALF SOAK SPECIALLY MADE GINGER BREAD [3] THE REMNANT OF THE SAUCE AFTER MOST OF IT IS THOROUGHLY SOAKED INTO THE BREAD, ADD TO THE HAM [4].
[1] Musteus, fresh, young, new; vinum mustum, new wine, must. Properly perhaps, Petasonem ex mustaceis; cf. note 3.
[2] Hum. verum petaso coxa cum crure [shank] esse dicitur....
Plainly, we are dealing here with fresh, uncured ham.