(Fresh Ham Mock-Boar Style)
Recipe By : Time-Life Cookbook Series "Cooking of Germany"
Serves 8
2 cups Dry Red Wine
1/2 cup Red Wine Vinegar
1 cup grated Onion
15 Whole Juniper Berries -- crushed
2 tablespoons grated Lemon Peel
6 small Bay Leaves -- crushed
2 teaspoons dried Tarragon
1 teaspoon ground Cloves
1 teaspoon ground Allspice
1 teaspoon ground Ginger
1 teaspoon Coarse-ground black pepper
1 5-6 pound Fresh Ham with Rind removed -- excess fat trimmed
1 teaspoon Salt
2 tablespoons Lard, or Bacon Drippings
2 cups Hot Water
3 tablespoons Flour
3 tablespoons Cold Water
In a large deep non-reactive bowl, combine first 11 ingredients; mix well. Place ham in marinade; turn to coat; cover and refrigerate 2 days, turning twice a day.
Preheat oven to 325 degrees; remove ham from marinade and pat dry thoroughly with paper towels; rub salt into ham all over. Strain marinade into bowl, pressing on ingredients to obtain all the juices; discard remnants. In a large Dutch oven, brown ham in hot fat on all sides; remove to plate. Combine water with marinade; add to pot and bring to boil. Return ham to pot; cover tightly; bake 2 hours, basting every 30 minutes with pot juices. (Meat thermometer should read at least 170 degrees; if not, bake longer.)
Remove ham to platter; cover with foil and keep warm. Strain cooking liquid into small saucepan; skim off fat from surface; boil down to 2 cups and lower heat. Meanwhile, make apast of flour and water; whisk into sauce. Cook and stir about 10 minutes or until thickened.
To serve, carve ham into 1/4" slices; serve sauce separately.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved