Suroviny
- 3½ lb / 1½kg fresh boneless ham shank or butt, preferably with fat cap
- 10 whole cloves
Apple Cider Marinade
- 2 cups / 500ml hard cider, apple or pear
- 10 black peppercorns
- 2½ Tbsp kosher salt
- 2 bay leaves
- 2 allspice berries
Honey-Mustard Glaze
- 2 Tbsp floral honey
- 1 Tbsp vegetable oil
- 1 Tbsp dried marjoram
- 2 tsp spicy mustard
- 1 tsp kosher salt
- 2 pinches freshly ground black pepper
Postup
- If the pork is not round, compact it into a tight ball and tie it into a roast shape with kitchen twine. Stick the cloves into the top of the meat, leaving their tops visible.
To Make the Marinade:
- In a large bowl, combine the cider, peppercorns, salt, bay leaves, and allspice berries and stir to incorporate.
- Place the pork in the marinade, add enough cold water to cover entirely, cover the bowl with a lid, and refrigerate for 24 hours. Turn over the pork every 6 hours so it can marinate evenly.
- Remove the pork from the fridge about 1 hour before cooking to take the chill off.
- Pour all the marinade into a large saucepan over high heat and bring to a boil. Place the pork in the pan and parboil for 2 minutes, turning once. Add more water to cover the meat entirely, cover the pan with a lid, then turn the heat to low and let simmer until the meat is knife-tender, about 120 minutes. If the meat still feels tough when you pierce it with the tip of a knife, continue to cook, then drain and tightly wrap in aluminum foil. Set aside for 30 minutes.
To Make the Glaze:
- While the meat is cooking, in a small bowl, combine the honey, vegetable oil, marjoram, mustard, salt, and pepper and stir to incorporate. Set aside.
- Preheat the oven to 425°F / 220°C.
- When ready to roast, unwrap the pork. If it has a fat cap, using a sharp knife, slightly score a crisscross pattern. Place the pork in a small roasting pan and brush the surface evenly with the glaze.
- Roast the pork, uncovered, until the top is heavily browned, about 20 minutes.
- Remove the pork from the oven and let it rest for 20 minutes before slicing and serving.
Popis
After savoring every morsel of my open-faced sandwich at Kaer Trolde, I was left wanting more. So I politely but insistently declined to leave the feast hall until someone agreed to betray to me the secret to roasting a ham to such succulence. Later, I managed to replicate the process in my own kitchen. The meat must first be marinated in local hard cider and spices, then boiled and coated with an aromatic glaze before being baked. The end result is a savory and juicy ham—delicious when served hot with gravy or when chilled and thinly sliced.