Ham in Hay
Created by Adapted from the Ricer Cottage Cookbook by Hugh Fearnley-Whittingstall• Course: Meat, Poultry Seafood Entrees • Season(s): Fall, Winter
Ingredients
- 1 butt or shank smoked ham
- 6 bay leaves
- 20 peppercorns
- 20 allspice berries or whole cloves
- a few handfuls of hey, wetted
Instructions
Press the bay leaves, peppercorns, and allspice berries or cloves onto the surface of the ham, then wrap in a wet kitchen towel. Place ham in a deep roasting pan or large casserole with a lid. Line generously with clean, loose, wet hay, to a thickness of 2 to 2 1/2 inches. Place the wrapped ham in its nest of hay and cover with the rest of the hay. Pour at least four inches of boiling water into the pan. Cover with the lid, which must fit tightly or with a double layer of foil wrapped tightly around the edges. Bake in the center of the oven at 275 degrees for 3 1/2 to 5 hours - depending on the size of the ham and until the meat thermometer reads 165 degrees. Remove the ham and unwrap. Carve into thin slices and serve with mashed turnips or rutabagas and applesauce.