A holiday meal for everyone: Stuffed ham, roasted veggies
Planning a holiday dinner for friends and families? Then treat them to a new twist on some classic dishes. Here, Spike and Amy Gjerede, chef and owners of Woodberry Kitchen in Maryland, share their recipes for stuffed ham with kale and roasted winter veggies.
- 1 20/25 pound ham, boned out
- 1 gallon cold water
- 1 gallon ice
- 2 1/2 cups kosher salt
- 1 1/4 cups brown sugar, packed
- 15 garlic cloves, crushed
- 1 1/2 teaspoons whole allspice berries
- 1 1/2 teaspoons whole clove
- 10 bay leaves
- 2 Tablespoons black pepper, ground
- 10 sprigs of fresh rosemary
Kale mixture stuffing
- 3 pounds kale, blanched and shocked
- 2 medium sized white onions, julienned
- 5 garlic cloves, shaved
- 1 pound sauerkraut
- 1/2 teaspoon fish pepper spice or cayenne pepper
HamCombine the cold water, salt, sugar, and spices in a large stock pot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove brine solution from heat, cool to room temperature. Place ice in 5 gallon bucket, pour brine solution over ice and combine with rosemary and garlic. Inject ham with brine solution. Place ham in brine solution. If necessary, weigh down the ham to ensure it is fully immersed, cover, and refrigerate for 1 week.Kale stuffing mixtureCombine all ingredients together in large bowl. Set aside. Remove ham from brine solution and rinse. Using a knife, make pockets in the large muscles of the ham. Stuff with blanched kale mixture. Tie the ham tightly for roasting Preheat convection oven to 400 degrees. Roast ham at for one hour or until skins begins to bubble and puff. Reduce heat to 300 degrees for an additional 3 hours, or until internal temperature reaches 160 degrees F. Let ham rest for 1 hour and slice.
- 2 pounds young carrots
- 2 pounds turnips
- 2 pounds celery root
- 2 pounds sweet potatoes
- 2 pounds yukon fingerling potatoes
- Salt and pepper to taste
- Fresh picked thyme and chopped parsley for garnish
Wash, peel two pounds each of young carrots, turnips, celery root, sweet potatoes. Also, wash two pounds of yukon/ fingerling potatoes. Place all vegetables in large roasting pan.While ham is roasting, ladle out some of the rendered fat from the roasting pan. Pour over the vegetables. Lightly season with salt and pepper. Roast at 350 degrees for 45 minutes or until cooked through and caramelized. Finish with fresh picked thyme and chopped parsley.
To plate: Plate ham in center of large oval platter, place roasted winter vegetables around ham. Slice and enjoy.