Truman’s Fulton table

Ingredients

• 1 1/2 lb (680 g) fully cooked boneless ham, in one piece
• 2 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1/4 cup (60 ml) water

Method

1. Heat the oven to 325°F (165°C). Put the ham in a snug baking dish with the water and cover tightly with foil.
2. Warm according to the package instructions, allowing roughly 45–70 minutes depending on shape. For a conservative reheating target, bring the center to 165°F (74°C).
3. Mix mustard and sugar. Uncover, brush over the ham and return to the oven for about 10 minutes, watching the glaze. Rest briefly and slice thinly.

Use ready-to-eat ham. Dry-cured country ham needing soaking or cooking is a different product and needs its own preparation.

Ingredients

• 1 1/2 lb (680 g) potatoes, in 1-inch pieces
• 1 1/2 cups (225 g) frozen peas
• 2 tbsp (30 g) butter
• 1 tbsp chopped parsley
• Salt and black pepper

Method

1. Cover potatoes with cold water, lightly salt and bring to a gentle boil. Cook for 15–20 minutes until tender.
2. Add peas for the final 3–4 minutes, or follow their package instructions.
3. Drain well, leave uncovered for 1 minute, then fold in butter and parsley. Taste before seasoning.

Ingredients

• 12 large egg whites, about 360 g
• 250 g superfine sugar (1¼ cups)
• 120 g cake flour (about 1 cup)
• 1½ tsp cream of tartar
• ¼ tsp salt
• 1 tsp vanilla extract
• Berries to serve, optional

Method

1. Heat the oven to 170°C / 340°F. Use an ungreased 25 cm / 10 in angel-food tube pan, ideally with a removable base. Sift flour with half the sugar.
2. In a clean, grease-free bowl beat egg whites, cream of tartar and salt to soft peaks. Gradually beat in the remaining sugar until glossy medium peaks form. Add vanilla.
3. Fold the flour mixture into the whites in three batches. Spoon into the pan and gently run a knife through the batter to remove large air pockets.
4. Bake for 35–45 minutes, until golden and springy. Immediately invert the pan on its feet or a stable heatproof support, leaving airflow beneath.
5. Cool completely upside down for about 1½–2 hours. Run a thin knife around the sides and centre before releasing.

Our home angel-food method serves ten. Bake one whole cake; four dinner guests will leave six slices for later. The Westminster version used a different method and icing.