Recipe Manuscript

Jamon En Salsa

Name: Jamon En Salsa
Prep time: PTPT35M
Cook time: PTPT45M
Yield: 6
Cuisine: American
Ingredients: 450g pork shoulder or leg, raw, finely chopped; 75g ham, raw or unsmoked, finely chopped (or substitute cooked ham if needed); 100g uncooked white rice, soaked; 1 teaspoon black pepper, ground; 1/2 teaspoon ground cinnamon; 125ml dry white wine; 5 large eggs (use 3 whole eggs + 2 yolks); 30g almonds, chopped; 30g green olives, chopped; 5 dried red chiles (guajillo or California), seeded and soaked; 1 small green chile (jalapeño or similar), seeded and chopped (optional); 2 tablespoons lard or unsalted butter; 40g white bread, crusts removed, soaked and squeezed; Additional lard or butter, for greasing

"Ham In Sauce"

1808

From the treasured pages of Libro de varios guisados, antes, y postres, que pertenece

Written by Maria Ramona Quixano y Contreras

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1808

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Jamon En Salsa

"Para una cazuela de a medio, real de carne de puerco, se pica mui bien un poco de Jamon, todo crudo; se le hecha un pozuelo de arroz remojado, pimienta, y canela, un pozuelo de vino blanco, y cinco huevos, almendras, azeitunas, cinco chiles, se quitan dos claras, y chile verde, quitado este se revuelbe con manteca, un pedazo de pan, se hecha en un poco de una cazuela, y en medio se le pone una taza, à cazuela, untado tambien de manteca, y al rededor se hecha esta carne, y se pone a dorar, fuego, ò se mete al horno."

English Translation

"Ham in Sauce. For a medium-sized casserole, take a real (unit) of pork meat, finely chop a bit of ham, all raw; add a small bowl of soaked rice, pepper, and cinnamon, a small bowl of white wine, and five eggs, almonds, olives, five chiles, remove two egg whites, and green chile—after removing this, mix it with lard, a piece of bread, put it in a bit of a casserole, and in the middle place a cup, also greased with lard, and around it place this meat, and put it to brown over the fire, or put it in the oven."

Note on the Original Text

This recipe, like many of its time, is written with minimal measurements and relies on the cook's intuition, experience, and the size of their cookware. Quantities such as 'un real de carne' reference period weights (one real is roughly 450 grams), and terms like 'pozuelo' describe small local bowls for measuring. Spelling varies (e.g., 'dorar' instead of 'to brown’), and directions assume familiarity with local tools and processes. Spelling and grammar reflect colloquial early 19th-century Mexican Spanish and do not always match modern conventions. The lack of step-by-step instructions shows reliance on oral tradition and practical culinary knowledge.

Modern Kitchen Interpretation

Recipe's Origin

Libro de varios guisados, antes, y postres, que pertenece - Click to view recipe in book

Title

Libro de varios guisados, antes, y postres, que pertenece (1808)

You can also click the book image above to peruse the original tome

Writer

Maria Ramona Quixano y Contreras

Era

1808

Publisher

Unknown

Background

A charming window into 19th-century Mexican home cooking, this manuscript whisks readers through a delectable array of chicken dishes, vibrant salsas, and colorful salads—each recipe graced with the personal touch of Doña Maria Ramona Quixano y Contreras.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the 1808 Mexican manuscript cookbook of Maria Ramona Quixano y Contreras. The book illustrates a time when Spanish and indigenous influences blended in Mexican kitchens, especially in festive dishes for well-to-do households. 'Jamon en Salsa' showcases both imported and local foods: European ham, cinnamon, and almonds, mixed with pork, rice, chiles, and olives—ingredients that speak to colonial trade and social aspiration. Dishes like these were likely prepared for special occasions or for entertaining, showing the family's status and cosmopolitan tastes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The recipe would have been made using a cazuela—a traditional heavy clay or earthenware cooking pot, valued for its even heat. Chopping was done with sharp kitchen knives and possibly a wooden chopping block. Mixing was by hand or with a large spoon, and eggs were separated by hand as well. For baking or 'toasting,' a traditional wood-fired oven or an open hearth with hot coals would be used. A small earthenware or metal cup would be set in the center of the cazuela to help the dish keep its shape during cooking. The whole process was manual, reliant on skilled hands and careful tending of fire and heat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb pork shoulder or leg, raw, finely chopped
2.5 oz ham, raw or unsmoked, finely chopped (or substitute cooked ham if needed)
3.5 oz uncooked white rice, soaked
1 teaspoon black pepper, ground
1/2 teaspoon ground cinnamon
1/2 cup dry white wine
5 large eggs (use 3 whole eggs + 2 yolks)
1 oz almonds, chopped
1 oz green olives, chopped
5 dried red chiles (guajillo or California), seeded and soaked
1 small green chile (jalapeño or similar), seeded and chopped (optional)
2 tablespoons lard or unsalted butter
1.5 oz white bread, crusts removed, soaked and squeezed
Additional lard or butter, for greasing

Instructions

This is a flavorful pork and ham casserole that walks the line between a meatloaf and a festive pilaf.
Start by finely chopping 1 pound of raw pork and about 2.5 ounces of raw ham.
Soak 3.5 ounces of rice, then drain.
Mix the meats, rice, 1 teaspoon black pepper, ½ teaspoon ground cinnamon, ½ cup dry white wine, and 5 eggs (reserve 2 egg whites for later).
Add 1 ounce chopped almonds, 1 ounce chopped green olives, and 5 dried red chiles (such as guajillo or California), seeded and soaked.
Remove 2 egg whites from your mixture.
Optionally, add 1 small chopped green chile, seeded, for additional heat.
Add 1.5 ounces of white bread, soaked in a little milk or water and squeezed dry.
Heat 2 tablespoons lard or unsalted butter in a heavy stove-safe casserole (about 1.5 quarts in volume).
Grease a medium, oven-proof casserole dish with more lard or butter.
Place a small heat-safe cup upside down in the center of the greased dish, then arrange the meat mixture evenly around it.
Place in a moderate oven (350°F) and bake until golden and cooked through, about 35–45 minutes.
Let set for 10 minutes before removing the cup and serving.

Estimated Calories

425 per serving

Cooking Estimates

It takes about 35–45 minutes to bake the casserole until golden and cooked through. Preparation—finely chopping meats, soaking rice and bread, mixing, and assembling the casserole—takes around 35 minutes. Each serving contains about 425 calories. The recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.