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Ham, Kerned

Source of Recipe

Linda K. Leone.-11/27/2001


Recipe Introduction

You will need this recipe for the ham. HOMEMADE MIXED PICKLING SPICE 4 cinnamon sticks, 3" long 1 dried ginger root, 1" long 2 tsp. yellow mustard seed 2 tsp. whole allspice 1 whole red pepper, 1 1/2" long, chopped med. fine 2 tsp. whole black pepper (peppercorns) 2 tsp. whole cloves 2 tsp. dill seed 2 tsp. coriander seed 2 tsp. whole mace, crumbled fine 8 bay leaves, crumbled fine In a clean cloth pound the cinnamon sticks and ginger root until finely crumbled. Discard stringy portion of ginger root. Mix all ingredients together thoroughly. Store in container with tight fitting lid. Makes 2/3 cup.

List of Ingredients

3 1/2 pound shoulder ham
3 T mixed pickle spice in a cheesecloth bag.
1/8 tsp caraway seed
5 fennel seeds
1 tsp brown sugar
1 1/2 T soy sauce
1/2 tsp dry mustard
1 tsp horse radish
1/2 tsp grenadine syrup
1/2 tsp Worcestershire sauce



Recipe

Preheat oven to 325 degrees F.
Roughly Crush the caraway and fennel in a mortar and pestle. combine the Caraway, fennel, brown sugar, soy sauce, mustard, horseradish, grenadine and Worcestershire sauce.
Place the ham in a roasting pan with lid. Spread the above mixture over ham and cook, basting, for 2 1/2 hours.
Add cut up carrots or parsnips and cook 15 minutes. Add cut up potatoes and cook 15 minutes. Add chunks of celery and sliced onion, cook 15 minutes. Add finely shredded cabbage (1/2 of a small one) and cook 15 minutes. Baste everything thoroughly, remove the spice packet. Remove the pan from the oven and let cool 15 minutes before slicing the ham.