Updated: Mar 13
I buy my ham from our local farmers market. I have made this recipe a couple of times for different occasions, and each time, I was pleased with the end result. Boiling and baking the ham, adds sweet flavors and balances the salt.
I use the left overs for ham biscuits, eggs Benedict and even add to crepes with Swiss cheese. Serving it alongside the chestnuts is wonderful because chestnuts have a meaty, earthy flavor which goes very well with the ham.
Yields: serving for 8-10
Prep Time: 1 day
Cook Time: 4 hours 30 minutes
1 (10 lb) uncured ham
2 cups white vinegar
1 cup molasses
2 cloves garlic
2 stalks celery and leaves
3 bay leaves
2 teaspoons Worcestershire sauce
2 egg yolks
1 cup dry bread crumbs
1 teaspoon mustard
1/4 cup dark brown sugar
Place the ham in a large dutch oven and cover with water. Soak the ham in water overnight.
The next day, drain the ham and place it back in the dutch oven.
Add water again to about half way of the pan. Add vinegar, molasses, garlic, onions, cloves, bay leaves, celery and 1 teaspoon of the Worcestershire sauce. Bring to a boil.
Cover and cook on low heat for 4 hours until the ham is tender.
In a bowl, mix the egg yolks with the bread crumbs, dry mustard, brown sugar and the remainder of the Worcestershire sauce.
Spread it on the ham and bake for 25 minutes in a 450°f oven.
Serve with the chestnuts.