1 (10 to 13-pound) ham on the bone, trotter and rind removed
2 cups honey
2 sprigs thyme, leaves picked
2 bay leaves, crumbled
1 tablespoon juniper berries, crushed
3 to 4 bottles dark beer
2 salsify roots
1 celery root
6 Jerusalem artichokes
1 stick butter, melted
Kosher salt and freshly ground black pepper
Horseradish Cream, recipe follows
Apple and Pear Compote, recipe follows
Serving suggestion: Grilled bread topped with wild mushrooms fried in butter
3 cups thick sour cream
3 tablespoons fresh lemon juice
3 tablespoons brown sugar
3 tablespoons freshly grated horseradish
5 cooking apples
If desired, the ham can be glazed with a mixture of honey and mustard just prior to slicing and serving.
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