CookEat Recipe
Braised Ham Josselyn with Grapes
A whole piece of smoked ham braised with cider, claret, sherry and herbs, served with golden grapes and strained gravy.
Method
Steps
Step 1
Soak the four-pound piece of fully cooked smoked boneless ham in cold water for six hours in the refrigerator at 4°C or below. Drain away the water.
Step 2
Put the ham in an oven-safe earthen pot. Add the sliced carrot and onion, one garlic clove, the parsley and chervil branches, the small tarragon branch, the thyme and marjoram sprigs, the bay leaf and the whole clove spice. Add half a teaspoon each of salt, black pepper and curry powder, one pint cider, one gill claret, a quarter gill sherry, two tablespoons vinegar and the raw calf foot cut in pieces. Mix well, cover and marinate for six hours in the refrigerator at 4°C or below.
Step 3
Heat the oven to 325°F. Put the covered pot in the oven and braise for about two and a half hours, basting occasionally. Before taking out the ham, check that its thickest part reaches at least 74°C and that the thickest meat of each calf-foot piece, probed away from bone with a clean food thermometer, reaches at least 71.1°C. Continue the same braise as needed to reach these temperatures.
Step 4
Lift out the ham, trim it neatly and place it on a large hot serving dish. Keep it hot while finishing the sauce and grapes.
Step 5
Knead half an ounce butter with one ounce flour. Add this mixture little by little to the liquid in the pot, mixing well. Bring to the boil and boil for two minutes, stirring gently.
Step 6
Remove the stems from one pound white California grapes. Heat one tablespoon melted butter in a separate frying pan and briskly fry the grapes until golden, tossing them as they cook. Arrange them around the ham.
Step 7
Strain one third of the sauce through a fine conical strainer over the ham. Strain the rest into a separate sauce bowl and serve promptly.
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