Recipe Manuscript

Dampkogt Skinke

Name: Dampkogt Skinke
Prep time: PTPT10M
Cook time: PTPT1H30M
Yield: 8
Cuisine: European
Ingredients: 1 whole ham (2–3 kg, bone-in, raw, preferably lightly salted or cured; fully cured or smoked ham can be used as substitute); Plenty of cold water; Fine white breadcrumbs (about 100–200 g, for covering the ham); Optional: coarse salt (for scrubbing if additional cleaning needed)

"Steamed Ham"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

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

Original Recipe • 1884

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

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

Dampkogt Skinke

"Denne Maade er langt at foretrække for nogen anden. Skinken udvandes i tolv Timer; derefter vaskes den meget godt og Sværen skures med en stiv Børste. Den lægges da i Steameren, Laaget lægges paa og det sættes over en Gryde med kogende Vand. Koger omtrent 22 Minutter til hvert Pund. Vandet holdes i stærkt Kog. Hvis Skinken anrettes varm, flaaes den strax, og et Lag Brødkrummer lægges over for at ikke Saften skal løbe ud."

English Translation

"This method is much to be preferred over any other. The ham is soaked in water for twelve hours; afterwards, it is washed very well and the rind is scrubbed with a stiff brush. It is then placed in the steamer, the lid is put on and the steamer is set over a pot of boiling water. Steam for about 22 minutes per pound. The water should be kept at a strong boil. If the ham is served hot, remove the rind immediately, and place a layer of breadcrumbs over it so the juices do not run out."

Note on the Original Text

The recipe is written in a straightforward, instructional style characteristic of late 19th-century Danish cookbooks—direct, practical, with little ornamentation. But it's also notably concise, leaving out assumed knowledge of ingredient amounts or temperatures, which cooks of the time would intuitively understand. Old Danish spelling is used ('Sværen' for skin/rind, 'Laaget' for lid, etc.). Terms like 'dampkogt' simply mean 'steam-cooked,' a method less commonly described in modern home cookery. Time is calculated per 'pund' (pound), so metric conversions are needed for modern kitchens.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

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

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a Danish-Norwegian cookbook published in Chicago in 1884, during a period when many Scandinavians had emigrated to America. The cookbook was printed in Danish, reflecting the language and culinary traditions of the immigrant community. Ham, or 'skinke,' was a prized ingredient—a centerpiece at festive tables. Dampkogning, or steaming, was celebrated for yielding exceptionally moist and tender meat, thought superior to boiling or roasting. This is a prime example of how immigrant cooks adapted Old World traditions to New World kitchens, often improvising with available tools and ingredients.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, preparing this dish required a large metal pot (gryde) and a steamer insert or rack (steameren) to suspend the ham above boiling water. A tight-fitting lid was essential to trap steam and cook the meat evenly. Other tools included a stiff cleaning brush to scrub the ham and a sharp knife for removing the skin after steaming. For serving, a slab of bread or plate to catch juices, along with a bowl for the breadcrumbs, would be on hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

1 hr 30 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 whole ham (4½–6½ lb, bone-in, raw, preferably lightly salted or cured; fully cured or smoked ham can be used as substitute)
Plenty of cold water
Fine white breadcrumbs (about 3½–7 oz, for covering the ham)
Optional: coarse salt (for scrubbing if additional cleaning needed)

Instructions

Begin by soaking a whole ham (about 4½–6½ lb, bone-in preferred for authenticity) in plenty of cold water for 12 hours, changing the water once or twice.
After soaking, scrub the skin thoroughly with a stiff brush under running water to remove any salt or impurities.
Place the ham in a steamer basket set over a large pot of boiling water.
Cover tightly with a lid.
Steam, maintaining a vigorous boil, for around 22 minutes per 1 pound of ham (e.g., a 4½ lb ham steams for about 1 hour 39 minutes).
Make sure the water underneath stays at a strong boil throughout.
If you wish to serve the ham hot, immediately after steaming, remove the skin.
Press a layer of fine breadcrumbs over the surface while the ham is still hot to help retain its juices before carving.

Estimated Calories

350 per serving

Cooking Estimates

It takes about 10 minutes to prepare the ham and set up your workspace. The ham then needs to soak for 12 hours, but you don’t have to watch it during that time. Steaming takes about 1.5 hours for a 2 kg ham. Each serving has about 350 calories, and you get about 8 servings from a 2–3 kg ham.

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.