Two Dutch Oven Or Casserole Braised Hams

Whenever you use a casserole or Dutch-oven to prepare meat or any other product--other than bread (technically, any bread produced in a covered casserole is also braised but because it is usually combined with, or on top of, another ingredient; we do not consider it as being such)--that contains liquid, your automatically braise that product. The beauty of using a Romertopf or other clay casserole is that the natural juices are all kept in the meat and casserole; they will combine with any glaze used to produce a delicious sauce that can and should be served with either your fresh or cured ham.

Let me take a moment to bitch, once again, about modern “bacon and cured ham “.They inject a brine of salt, sugar, nitrates, nitrites, some smoke flavour, and who knows what else into pork bellies with hundreds of tiny needles. They let it “cure” for a couple of hours, and then package it up-wet. That is that, enough said-this time.

I, as you regular followers well know, have never been; and will never be; a fan of cured bacon, ham; or any other highly processed food or meat. Cured ham is a very highly processed food (contains an awful amount of artificial gelatine, unhealthy nitrates and nitrites, pink slime, and, actually, is seldom tender, but is often, very, very, salty, and is quite frankly very boring. About the only thing going for it is that it’s a pre-seasoned hunk of—well we usually call it—meat; that will feed a lot of people, which is probably why it’s been a popular choice for parties.

If you can get past the salt though (try fresh), ham does have an incredible amount of flavour locked up in the meat, which is why it is used in soups and stocks. One way to quell the salt is to braise it in a sweet liquid. Fruit juice and even cola works, but after preparing this wine braised cured ham for a holiday party, I can’t imagine using any other liquid.

Some of the artificial colouring and salt from the ham migrates into the wine, while the long simmer breaks down the fat and connective tissues rendering the meat melt-in-your mouth tender. The ham, in turn, takes on the natural colour and flavour of the wine; and the sweet honey takes the edge off the remaining salt in the pork.

The best part though is that you’re left with a ham, caramelized onion and red wine stock that can be reduced and turned into a sauce, or better yet; it can be used to cook veggies making for a one-pot meal. Root vegetables work, but in a nod to classics such as bacon and cabbage, and choucroute garnie, Shred a head of cabbage and let it simmer in the braising liquid until it’s as tender as the meat.

Red Wine Braised Ham

Ingredients

3-4 pounds salted smoked pork

 (Canadian style bacon, picnic shoulder, and slab bacon, smoked jowl also work)

2 medium onions, sliced thin

1 bottle red wine

1/4 cup honey

1  11/2 pound head of cabbage, shredded

Directions

Place a medium-sized Casserole/Dutch oven (or other heavy bottomed pot with a tight fitting lid) over medium heat, add about two tablespoons of oil along with the onions, stir to coat, then cover with a lid. Let the onions wilt until they are soft and translucent (about 20 minutes), checking periodically to ensure they aren’t burning. After the onions are tender, remove the lid and fry the onions until they are caramelized (another 15 to 20 minutes).

Add the ham and bacon then cover with the wine and honey. Turn the heat up and bring to a boil. Continue boiling until you stop smelling alcohol (about 5-6 minutes). Reduce the heat to medium low, and then cover with a lid.

Cook until the ham and bacon are fork tender (about 2 1/2 hours), turning the meat over occasionally. When the meat is tender, transfer it to a plate and add the cabbage to the pot. Turn up the heat to medium high and cook the cabbage uncovered until it is very tender.

Slice the ham and bacon and serve with the cabbage.

Dutch Oven Or Casserole Braised  Ham

• Juice and zest of 2 Oranges
• 1 Cup Orange Marmalade
• 1/4 cup firmly packed Dark Brown Sugar
• 1Tbsp. Crushed Black Pepper Corns
• 1 Tbsp. whole Pepper Corns
• 2 tsp. Dijon Style or Whole grain Mustard
• 1 tsp. Cinnamon
• 8 - 9 lbs. Fresh or Smoked Ham

Glaze: In a sauce pan, place the orange juice, zest, marmalade, brown sugar, crushed peppercorns, mustard and cinnamon. Cook at medium heat, stirring occasionally, until blended. When done set a side.

Meat:

1.  Using a sharp knife, score the surface of the ham diagonally, making a diamond shaped cuts. Place the ham in your casserole (preferably unglazed Romertopf clay) or Dutch Oven. Push the whole pepper corns into the diamond cuts. Brush the glaze over the ham. Reserve any leftover glaze. 
2. Cover with lid and cook. You could brush with glaze about every 1/2 hour but if using a Romertopf this is unnecessary. The problem with lifting your lid that often will make the ham take longer to cook through. It will take your casserole about 10 to 15 minutes to get the heat back up after you take off the lid.
3.  Cook till ham is heated through or if cooking a fresh ham, until well done. When you smell it or see steam coming from under the lid....now its done!!!! If cooking a fresh ham it is still best to use a meat thermometer.
4.  Slice the ham an garnish, if desired,to serve. Especially when using a Romertopf, I slice the ham and leave it in the casserole.

©Al (Alex-Alexander) D. Girvan. All rights reserved.