 |
|
|
|
|
|
Fresh Ham Baked In Herbs & Cut Green Grass Recipe
1 18 pound fresh ham
18 garlic cloves
1 bunch chervil with flowers
1 bunch basil
1 bunch thyme
10 young tender bay leaves
salt and freshly ground pepper
1/2 pound fresh cut grass, 6-10 inches long, washed and stored in cold water (see note)
1 bunch chives
1 bunch tarragon
1 bunch parsley
2 oranges sliced thick
1 bottle of dry rose or dry white wine
Preheat 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 alternating sprigs of the fresh herbs. The garlic and herbs should all but cover the meat. Lightly sprinkle with salt and pepper. Crush the remaining 8 garlic cloves, leaving them in their peels, and set aside. Line a large 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 rest of the herbs on the sides and bottom of the pan. Place the orange slices in the bottom of the pan. Place the ham in the pan along with the crushed garlic and pour the entire bottle of wine around the meat. Bake for 30 minutes and then cover loosely with foil. Continue to braise for another 5 hours, basting if necessary, remove the foil the last half hour to lightly brown the meat. When ham has finished cooking remove it from the pan to a carving board and let it sit loosely covered with foil for 30 minutes. While the ham is resting strain the cooking juices through a sieve into a saucepan, saving the orange slices. Add them to the juices. Over med. heat allow the juice to gently boil and reduce by half. Skim off the fat and strain the liguid again to remove the orange slices. Serve hot with the ham on a large platter, garnished with the reserved grass and herbs.
*****NOTE*****You can plan in advance and buy rye grass plugs in trays a couple of weeks in advance and just water it and let it go, or use any organically grown grass you have on hand.
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|