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December 26, 2012
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Christmas Persimmon Ham by Windthin Christmas Persimmon Ham by Windthin
Preheat oven to 345 F.
Take one 40 oz bag Tasteful Selections Sunrise Medley Potatoes (yellows, reds, and purples), move from bag onto plate and microwave for 9 minutes; note that our regular microwave broke, so this year we had to make do with the cheap, low-powered one that came with our apartment and only has a dial and no settings.

Peel and chop nine very small red candy onions, five small yellow candy onions, one medium yellow onion, and 2-3 cloves elephant garlic. Mix together well in bottom of large aluminum roasting pan. Sprinkle with 1 tsp ground marjoram, 1/2 tsp marjoram leaf, and 1 tbsp garlic salt.

Second layer: Cut potatoes in half and place atop onions, cut side down, in a grid. Drizzle each potato with a few spirals of molasses, then give a couple taps each of ground mace and oregano leaf.

Take a hachiya persimmon that has been allowed to go very soft and place it in a plastic sandwich bag (might already need to be in there). Remove stem, seal bag and press out air, and crush persimmon well. Move to large bowl. Add 3 tbsp. Woodchuck Private Preserve Barrel Select hard cider, 2 tbsp pomegranate wine, 2 tsp rosemary leaf powder, 1/2 tsp Ceylon cinnamon, 1/2 tsp Saigon cinnamon, 1 tsp paprika, 1 tsp Turkish fine ground Sumatran espresso, 1 tsp old hickory smoked salt, 1 tsp Hershey's special dark cocoa, and 2 tsp kosher salt. Mix well, until no more powdered element is noticeable and you have a nice dark liquid. Add 1 tbsp coconut flour and 1 stick of star thistle honey, mix well. Spread mixture across flat face of 8 lb bone-in shank ham, then place flat face down and spread rest of mixture over remainder. Carefully wrap ham in strips of hardwood-smoked bacon (I used about a package and a half).

Wash, core, and chop 2 each Braeburn, Honeycrisp, Ambrosia, and Gala apples and place pieces evenly around ham. Sprinkle apples well with cassia cinnamon. Cover with a second roasting pan and place in oven for 3 hours. Be certain to have a cookie sheet beneath for support; I also turn up the sides of both pans to insure there is plenty of room.

Served with Woodchuck Barrel Select Cider and Honeycrisp Wine.

The spread I made for the ham was delicious enough on its own that I am considering making it again some time as a spread for sandwiches.
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:iconmaestrotomberi:
What is needed to make a proper ham roast? The answer a good ham. And what if we do want to take it further? Just pay attention to the whole recipe.

I see here a wonderful way to prepare a trimming which can go properly with a meat such as pork. Another extra point here is the care you show when you detail concrete varieties of grocers and fruits. The most proper variety of a determined product is the definitive difference between a good dish and an extraordinary dish. When I share some recipees I use to do the same or if not available, to use a fairly good substitute.

The only con I see here is the unavailability of determined ingredients some people; like myself, may have (pomegranate wine, coconut flour, kosher salt), but in the other hand the audacity of the resulting flavour in the case of pork use to be rather welcome and invites to repeat.

As a final thing I'm very glad to see; as an Asturian, cider is an important part of the dish. In my land cider is omnipresent and it's not just a culinary contribution. It's a very important part of our culture and a way of life :).

The result is an extraordinary roast. I know it's not the most refinated thing on a table. It's real food. No kidding. Hearty,contundent and filling food. I ensure it will be object of massive applause in your parties and reunions.
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:iconmechanical2127:
Mechanical2127 Featured By Owner Dec 29, 2012
oh man, id LOVE to try this, looks so good!
Reply
:iconwindthin:
Windthin Featured By Owner Jan 2, 2013  Professional General Artist
Oh, it was. Let's just say it was gnawed to the bone.
Reply
:iconmechanical2127:
Mechanical2127 Featured By Owner Jan 2, 2013
i bet!
Reply
:iconluethlover:
luethlover Featured By Owner Dec 27, 2012  Hobbyist Artisan Crafter
I think i'd die happy. :D
Reply
:iconwindthin:
Windthin Featured By Owner Jan 2, 2013  Professional General Artist
Better to live and eat!
Reply
:iconluethlover:
luethlover Featured By Owner Jan 3, 2013  Hobbyist Artisan Crafter
na... i'd die. the amount of fat in that and potatoes under. my sugar count would be up for days. maybe put me in a coma. that's if my heart could take the high blood pressure.

Anyways I hope you enjoy it.
Reply
:iconwindthin:
Windthin Featured By Owner Jan 4, 2013  Professional General Artist
A lot of my meals aren't nearly as high fat, but this one, yeah, I did go all out on that front. Thanks!
Reply
:iconjuliusarmandobelmont:
wow amazing but my heart almost have a stroke aXD
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:iconwindthin:
Windthin Featured By Owner Dec 26, 2012  Professional General Artist
This is our first Christmas ham in several years. My wife's pork allergy fizzled out and now we're celebrating in style!
Reply
:iconjuliusarmandobelmont:
i can see that , it the pork heave in just one ham!!XD
Reply
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