Entree: Germany – Westphalia – Westfälischer Knochenschinken (Traditional bone-in Westphalian smoked and cured ham, prepared warm and sliced for serving)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 55 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 1 whole Westfälischer Knochenschinken, bone-in, about 5 lb (2.3 kg)
- 6 cups (1.4 L) water
- 2 cups (475 ml) German lager or pilsner (or additional water)
- 1 large onion, halved (about 10 oz / 280 g)
- 2 carrots, halved (about 6 oz / 170 g)
- 2 celery stalks, halved (about 4 oz / 115 g)
- 3 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 10 whole cloves
- 8 whole juniper berries (optional)
- 1/4 cup (60 ml) honey
- 3 tbsp (45 ml) Dijon or German mustard
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 ml) butter, melted (for glazing)
- Coarse mustard, for serving
- 2 lb (900 g) small boiled potatoes, for serving
- Steamed or braised red cabbage or a green vegetable, for serving

Instructions

1. Place the ham in a large stockpot and add water and beer (or water) to cover about two-thirds of the ham. Add onion, carrots, celery, bay leaves, peppercorns, cloves, and juniper berries. Bring to a gentle simmer over medium heat.
2. Reduce heat to low and poach the ham gently, maintaining a very low simmer (no rolling boil), for 1.5–2 hours for a 5 lb (2.3 kg) ham, or until the internal temperature reaches about 150°F (66°C) on an instant-read thermometer. Skim any foam during cooking.
3. Preheat the oven to 400°F (200°C). Carefully transfer the ham to a roasting pan, reserving 1 cup (240 ml) of the poaching liquid. Score the ham rind in a diamond pattern if present.
4. In a small bowl, whisk together honey, mustard, brown sugar, vinegar, and melted butter. Brush a generous layer of glaze over the ham. Pour 1/4 cup (60 ml) reserved poaching liquid into the roasting pan to keep the ham moist.
5. Roast the ham at 400°F (200°C) for 15–25 minutes, basting once with remaining glaze, until the glaze is set and caramelized but not burned. Remove from oven and let rest 10–15 minutes.
6. Slice the ham thinly against the grain and serve warm with boiled potatoes, braised red cabbage or seasonal greens, and coarse mustard on the side.