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Viking Style Ham Recipe

Ingredients

How to make it

  • To prep the ham, you can trim the rind if you please, I prefer to leave mine on, but if you do make sure you score it cutting all the way through to the meat.
  • Place the ham in a large roasting pan, or in a large garbage bag. You can use the garbage bag so long as it is not one of the scented varieties... trust me avoid those! Spread the honey all over the ham, combine the herbs in a small bowl and add some sea salt, enough to make a rub that will cover the ham. I usually just eyeball it, but if I had to guess I would say it would be about 1-2 cups. Pour the beer into the pan or garbage bag, then rub the salt and herb mixture into the ham, make sure you get it down into the slits that you made in the fat and rind. Place the ham in the refrigerator and marinade over night if possible but no less than 3 hours.
  • Peel and dice all of the fruit and vegetables and place in the roasting pan with the ham. Place the ham in a 320' oven and roast, baste the ham frequently and add more beer or honey if the pan seems to be dry. Cook for one hour or until the vegetables and fruit are tender. Take the vegetables and fruit from the roasting pan and place in a saucepan. Return the ham to the oven and cook until it is done, about 3 to 4 more hours. When the ham is done, remove from oven, tent with foil and let rest for 30 minutes to an hour. Heat the vegetables with the butter and mash until the consistency of mashed potatoes.
  • Slice the ham and serve with the vegetable puree and the glaze from the pan. Serve with some honeyed mustard if desired.

Reviews & Comments 2

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  • elgourmand 12 years ago
    Wonder if this will work for a plane old pork leg? Next time I have the boys blast an oinker I'll give this a try. Thanks. RJ
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  • 22566 13 years ago
    Yes... this does sound quite different.
    Thank-you for this very nice recipe.
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

rachpj Dallas, OR

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