INGREDIENTS:
for cooking the ham:
ham with bone, uncooked with fat layer (approx. 3 or 4 kilos)
6 cloves
1 star anise
2 stalks of celery
1 tomato
2 carrots
1 orange, juice and zest
2 bay leaves
1 cinnamon stick
6 black peppercorns
3 juniper berries
2 tbsp. Salt
for the glaze:
1 star anise
½ cinnamon stick
3 tbsp brown sugar
honey
handful of cloves
salty
additionally needed:
Dutch Oven
mortar
briquettes
briquette starter
Preparation method
Start by cooking the ham.
Chop the celery, tomato, and carrots. Take a large Dutch oven big enough for the ham and place all the ham ingredients in it. Fill it with cold water until the ham is submerged.
Bring to a boil with the lid on the pan and simmer gently. Allow 20 minutes for every 500 grams of ham. Now start a starter with 18 briquettes. To glaze the ham, pat it dry. If the skin is still on, it will easily come off after cooking. Try to leave the fat layer on the ham. Score the ham/fat layer on the top to create diamond shapes.
Place the star anise seeds and half the cinnamon stick in a mortar and pestle and grind until smooth. Sift this powder through a fine sieve and mix with the sugar and ½ teaspoon of salt.
Using two-thirds of this, pierce the top of the ham. Now, pierce each diamond with a clove. Place the ham in a Dutch oven and cover with the lid.
Arrange 6 briquettes in a circle on your work surface and place your Dutch oven on top. Distribute about 12 briquettes on the lid. After 10 minutes, lift the lid and drizzle some honey over the ham. It's best to do this with a spoon or directly from a squeeze bottle to keep the brown sugar coating nice and brown. Turn the lid a quarter turn when replacing it. After another 10 minutes, sprinkle the remaining sugar mixture over the ham. Turn the lid a quarter turn again. This ensures the ham browns evenly. After another 10 minutes, drizzle the honey over the ham again and, yes, turn the lid again. Always finish with a layer of honey; this gives the ham a beautiful shine.
Carefully remove the ham from the Dutch oven. Be careful: it's hot! Let the ham sit for 10 minutes before carving.
A guaranteed successful main course! 