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Drinks and Coctails Recipes

  Added: Apr 07, 2006  •  Visited (539)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fresh Ham, Mock-Boar Style
(Falscher Wildschweinbraten)
What You Need:
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 5- to 6-pound fresh ham, rind removed and the ham trimmed of fat
  • 1 tablespoon salt
  • 2 tablespoons lard
  • 2 cups water
  • 3 tablespoons flour
  • 3 tablespoons cold water
  • 2 cups dry red wine
  • ½ cup red wine vinegar
  • 1 cup finely grated onions
  • 15 whole juniper berries, crushed with a mortar and pestle or wrapped in a towel and crushed with a rolling pin
  • 2 tablespoons grated fresh lemon peel
  • 6 small bay leaves, coarsely crushed
  • 2 teaspoons dried tarragon

  • How To Cook:
    1. For the marinade pour the wine and vinegar into a mixing bowl and stir in the grated onions, juniper berries, grated lemon peel, bay leaves, tarragon, cloves, allspice, ginger and black pepper. Place the ham in a deep dish just large enough to hold it comfortably and pour the marinade over it. Cover with foil and marinate in the refrigerator for two days, turning it over once or twice a day.

    2. Preheat the oven to 325°F. Remove the ham from the marinade, and dry it thoroughly with paper towels, brushing off any bits of onion or herbs clinging to it. Rub the salt evenly into its surface.

    3. Strain the marinade into a bowl or saucepan, pressing down hard with a spoon on the solid ingredients to extract all their liquid before throwing them away.

    4. In a heavy casserole or Dutch oven just large enough to hold the ham comfortably, melt the lard over high heat until a light haze forms above it. Add the ham and brown it well on all sides, turning the ham frequently and regulating the heat so the meat colors quickly and evenly without burning.

    5. Transfer the ham to a plate. Combine the strained marinade with 2 cups of water and pour the mixture into the casserole. Bring the liquid to a boil over high heat, meanwhile scraping in any brown bits clinging to the bottom and sides of the casserole.

    6. Return the ham to the casserole, cover tightly, and bake in the middle of the oven for about 2 hours, basting it every 30 minutes or so with the cooking liquid. The ham is done when it can easily be pierced with the tip of a sharp knife. (You may use a meat thermometer, if you like, for more predictable results.

    7. After the ham is browned, insert the thermometer into the thickest part without letting the tip touch any bone. Roast until the thermometer reads 170°F to 175°F.) Transfer the ham to a heated platter and set it aside to rest for 10 to 15 minutes for easier carving.

    8. Meanwhile, strain the cooking liquid into a small saucepan and skim off as much fat as possible from the surface. Measure the liquid, then boil it briskly to reduce it to 2 cups. Reduce the heat to low. Make a smooth paste of the flour and 3 tablespoons of cold water and, with a whisk or spoon, stir it gradually into the simmering liquid.

    9. Cook, stirring frequently, for about 10 minutes, or until the sauce thickens slightly. Taste for seasoning. To serve, carve the ham into ¼-inch slices and arrange the slices attractively in overlapping layerson a large heated platter. Serve the sauce separately in a sauceboat.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Ham
    Main Ingredient » Condiments » Wine
    Dish » Appetizers

     

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