8 to 10 Pounds

For 6 peoples and +

Preparation time: Between 2 to 4 1/2 hours

Step 1: Cooked Ham

Ingredients:

• 1 pound dust free natural green fresh hay (available to your pets’ store)
• 4 juniper berries
• 2 large white onions coarsely chopped
• 2 large organic carrots with skin on, washed and coarsely chopped
• 1 tablespoon coarse sea salt
• 2 whole Bay leaves, preferably fresh
• 1 tablespoon 5 pepper mix (whole peppercorns)

INSTRUCTIONS

In a pot, place a large handful of hay in the bottom. Place the ham on top and cover with cold water*, then add the remaining elements. (Save the rest of the hay for the second part of the recipe). Place the pot on the stove and bring to a boil, then lower the temperature to low—make sure that the broth simmers but does not boil. After 90 minutes, turn off the heat and let the ham cool in the cooking liquid for about 2 hours.

Alternative: Cured Ham in Brine

These types of hams are rubbed with salt, sugar, and other seasonings and then stored until the salt soaks into the meat.

Immerse the ham in a large bowl of cold water and let it desalinate for 6 hours, changing the water 2 or 3 times.

In a pot, place a large handful of hay in the bottom. Place on it the ham and cover with cold water*, then add the remaining elements. (Save the rest of the hay for the second part of the recipe). Place the pot on the stove and bring to a boil and lower the temperature and let the ham cook until it reaches a temperature of 290° F in its center. 

*I recommend maple water for extra flavor. (Approx. 2 liters)

Step 2: Bake the Ham in a Bread Crust

Ingredients

• 1 large handful of hay
• 2 pounds pizza dough or homemade bread dough**
• Artisan amber maple syrup
• 1 egg yolk, slightly diluted with cold water

INSTRUCTIONS

Remove the rind and bone from the ham and brush lightly with maple syrup all over. Roll the dough out on a lightly floured board and place 1-inch of hayevenly over the dough. Then place the ham on top. Fold the dough over the ham and close it by pinching it between your thumb and forefinger. Make a hole into which you can slip a roll of aluminum foil as a chimney. Decorate the top of the dough with stripes to your liking, then brush the egg yolk all over. Place the coated ham on a lightly floured cooking pan and bake for a good hour in a preheated oven with a 375° F for 20 minutes. When the dough is golden brown, reduce the oven to 225° F and let the ham cook until it reaches a temperature of 140° F in its center. Remove from the oven, take off the chimney and cut the dough horizontally to reveal the upper part of the ham, in order to facilitate after presentation its extraction from the lower crust.  Thoroughly clean the meat from all hay and bread crust. Cut into slices and presented in a serving dish.

Serve with Mustard & Maple Syrup Sauce***

** Bread Dough:

500 gr bakery flour

300 ml water

1 packet of baker's yeast

2 teaspoons salt

INSTRUCTIONS

In the bowl of your food processor fitted with a dough hook, place the flour, baking powder and water. Knead it for about 15 minutes. If necessary, add more water or flour. The dough is good once it clings around the hook. After 15 minutes, add the salt and continue kneading for 15 minutes. The dough should peel away from the bowl surface and be elastic. Leave the dough in the bowl. Cover the bowl with a clean kitchen towel and let the dough rest for 2h00 at room temperature. The dough should have doubled in size.

*** Mustard & Maple Syrup Sauce Sauce: In a small saucepan, heat 1 cup maple syrup, 5 tablespoons Dijon mustard, and 1/2 cup vegetable broth. Let it boil, whisking over medium heat for 10 minutes.