April 12, 2017
Dinner, Main Dish, Pork,
Ham, Cooking For A Crowd, Christmas, Easter, Entertaining, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Wine more
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"I made this recipe for Easter many, many years ago. When ever I get together with the people I enjoyed this meal with...they still talk about that dinner. It was delightful.
The whole meal.It is from a Martha Stewart cookbook, called Menus for Entertaining. The chapter is called "Celebrating Spring" and I made every single recipe for our Easter dinner.
Very important to get a "fresh ham", no pre cooked, nothing added, just right out of the pig."
Preheat the oven to 325°F.
With a boning knife, trim all but 1/4 inch of fat from the ham, leaving 4 inches of rind around the shank. Using a paring knife, make small incisions in the meat, about 1/2 inch deep and 1/4 inch apart. Peel 10 of the garlic cloves and slice them lengthwise. Insert the garlic slices with alternative sprigs of chervil flowers, basil, thyme, and bay leaves. The herbs and garlic should almost cover the meat. Lightly sprinkle with salt and pepper. Crush the remaining 8 garlic cloves, leaving them in their peels, and set aside.
Line the roasting pan 5-3/4 inches high and 16 inches in diameter with the fresh-cut grass, about 1 inch thick on the bottom and around the sides. Reserve some grass and herbs for presentation. Layer the chives, tarragon, and parsley on the bottom and sides of the pan.Place the orange slices on top of the herbs and then cover the orange slices with the basil. Place the ham in the roasting pan with the crushed cloves of garlic and gently pour the entire bottle of wine around the meat. Bake for 30 minutes and then cover loosely with aluminum foil. Continue to braise for another 5 hours, basting if necessary. Remove the foil for the last half-hour of cooking to lightly brown the meat.
When the ham has finished cooking, remove it from the roasting pan to a carving board and allow it to sit, loosely covered with aluminum foil, for 30 minutes before slicing.
While the ham is resting, strain the cooking juices from the roasting pan through a sieve into a saucepan, saving the orange slices. Add them to the juices. Over medium heat, allow the juices to gently boil and reduce by half. Skim off the fat and strain the liquid again to remove the orange slices. Serve hot with the ham on a large platter, garnished with the reserved grass and herbs.
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