To prepare the ham: Place the meat on a cutting board. Using a sharp knife,
score the fat in a cross-hatch pattern, cutting all the way through to the meat.
Put the ham in a large roasting pan. Spread the honey over the ham. Combine the
thyme,
bay leaves, and juniper in a small bowl. Season the mixture with salt, and then rub it into the ham. Pour the beer over the ham. Cover the pan and marinate the
ham in the refrigerator for several hours or overnight.
Preheat the oven to 320 degrees F.
To prepare the puree: After the ham has marinated, peel and
dice all of the fruit and vegetables. Place the vegetables in the roasting pan around the ham.
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. Cook the vegetables until they are very tender, about 1 hour. Take the vegetables from the roasting pan and put them in a large
saucepan. Set the vegetables aside until the ham is cooked. Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours. Take the ham out of the oven, cover it and set it aside to rest for 1 hour.
To finish the puree: Gently warm the vegetables over medium heat.
Mash them with the butter, and then season with salt and pepper. Keep the puree warm until ready to serve.
Glaze the ham if desired (see Cook's Note below), and then slice it. Serve the ham with the puree,
Horseradish Cream and Apple and Pear
Compote, accompanied by grilled toast topped with mushrooms, if desired.
Cook's Note: If desired, the ham can be glazed with a mixture of honey and
mustard just prior to slicing and serving.
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By BGSOLAFFICIONADO
CAROLINA, PUERT...
on May 10, 2011
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ONCE AGAIN----I USE THE 4 STARS,BECAUSE IN LOOKS AND IN THEORY, IT LOOKS VERY GOOD. THIS SUMMER I'LL BE IN DENMARK, AND I WILL HAVE THE OPPORTUNITY TO TRY THE REAL McCOY. AFTER THAT, I'LL TRY IT MYSELF, AND WILL GET BACK TO YOU. I ADMIRE MICHAEL CHIARELLO. I THINK HE'S AN EXCELLENT CHEF. SOMETIMES HE GETS A LITTLE PRICEY, BUT I GUESS IT COMES NATURAL WHEN YOU ARE IN NAPA, AND PRODUCE WINES AND OTHER ACCOUTREMENTS, AS EMERIL WOULD SAY
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