Best Dromskinka Dream Ham Recipes

DANISH HAM - VIKING STYLE

Danish Ham - Viking Style image

Provided by Food Network

Yield 15 to 20 servings

Number Of Ingredients 26

Ingredients

1 (10 to 13-pound) ham on the bone, trotter and rind removed
2 cups honey
2 sprigs thyme, leaves picked
2 bay leaves, crumbled
1 tablespoon juniper berries, crushed
Sea salt
3 to 4 bottles dark beer
3 pears
3 apples
3 parsnips
3 potatoes
2 salsify roots
1 celery root
6 Jerusalem artichokes
1 stick butter, melted
Kosher salt and freshly ground black pepper
Horseradish Cream, recipe follows
Apple and Pear Compote, recipe follows
Serving suggestion: Grilled bread topped with wild mushrooms fried in butter
3 cups thick sour cream
3 tablespoons fresh lemon juice
3 tablespoons brown sugar
3 tablespoons freshly grated horseradish
5 cooking apples
5 pears
Honey

Steps:

To prepare the ham: Place the meat on a cutting board. Using a sharp knife, score the fat in a cross-hatch pattern, cutting all the way through to the meat.
Put the ham in a large roasting pan. Spread the honey over the ham. Combine the thyme, bay leaves, and juniper in a small bowl. Season the mixture with salt, and then rub it into the ham. Pour the beer over the ham. Cover the pan and marinate the ham in the refrigerator for several hours or overnight.
Preheat the oven to 320 degrees F.
To prepare the puree: After the ham has marinated, peel and dice all of the fruit and vegetables. Place the vegetables in the roasting pan around the ham.
To cook the ham: Roast the ham and vegetables, basting the meat frequently with the marinade and adding more beer and honey if the pan seems dry. Cook the vegetables until they are very tender, about 1 hour. Take the vegetables from the roasting pan and put them in a large saucepan. Set the vegetables aside until the ham is cooked. Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours. Take the ham out of the oven, cover it and set it aside to rest for 1 hour.
To finish the puree: Gently warm the vegetables over medium heat. Mash them with the butter, and then season with salt and pepper. Keep the puree warm until ready to serve.
Glaze the ham if desired (see Cook's Note below), and then slice it. Serve the ham with the puree, Horseradish Cream and Apple and Pear Compote, accompanied by grilled toast topped with mushrooms, if desired.
In a bowl, combine all the ingredients, adding more or less of each, to taste. Mix well and then chill in the refrigerator.
Peel and core the apples and pears. Roughly chop the fruit. Place the fruit in a medium saucepan. Add about 1 inch of water. Cover the pan and simmer the fruit over low heat until tender, about 20 minutes. Add honey, to taste. Serve the compote warm or at room temperature.

SWEDISH DREAM COOKIES (DROMMAR)

Swedish Dream Cookies (drommar) image

Categories Cookies Mixer Dessert Bake Christmas Coconut Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 6 dozen

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 teaspoon crushed ammonium carbonate (also called baker's ammonium)
1/2 teaspoon almond extract
1 1/2 cups sweetened flaked coconut

Steps:

Sift together flour and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
Preheat oven to 300°F.
Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.