Danish Ham - Viking Style
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Honey2 sprigs
Thyme Leaves (thyme, leaves picked)1
Sea Salt5
Pears3
Parsnips3
Potatoes3 cups
Sour Cream (thick)3 tbsps
Lemon Juice (fresh)3 tbsps
Brown Sugar3 tbsps
Grated Horseradish (freshly)Directions:
1
To prepare the ham: Place the meat on a cutting board
2
Using a sharp knife, score the fat in a cross-hatch pattern, cutting all the way through to the meat
3
Put the ham in a large roasting pan
4
Spread the honey over the ham
5
Combine the thyme, bay leaves, and juniper in a small bowl
6
Season the mixture with salt, and then rub it into the ham
7
Pour the beer over the ham
8
Cover the pan and marinate the ham in the refrigerator for several hours or overnight
9
Preheat the oven to 320 degrees F
10
To prepare the puree: After the ham has marinated, peel and dice all of the fruit and vegetables
11
Place the vegetables in the roasting pan around the ham
12
To cook the ham: Roast the ham and vegetables, basting the meat frequently with the marinade and adding more beer and honey if the pan seems dry
13
Cook the vegetables until they are very tender, about 1 hour
14
Take the vegetables from the roasting pan and put them in a large saucepan
15
Set the vegetables aside until the ham is cooked
16
Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours
17
Take the ham out of the oven, cover it and set it aside to rest for 1 hour
18
To finish the puree: Gently warm the vegetables over medium heat
19
Mash them with the butter, and then season with salt and pepper
20
Keep the puree warm until ready to serve
21
Glaze the ham if desired (see Cook's Note below), and then slice it
22
Serve the ham with the puree, Horseradish Cream and Apple and Pear Compote, accompanied by grilled toast topped with mushrooms, if desired
23
In a bowl, combine all the ingredients, adding more or less of each, to taste
24
Mix well and then chill in the refrigerator
25
Peel and core the apples and pears
26
Roughly chop the fruit
27
Place the fruit in a medium saucepan
28
Add about 1 inch of water
29
Cover the pan and simmer the fruit over low heat until tender, about 20 minutes
30
Add honey, to taste
31
Serve the compote warm or at room temperature