Braised Wine Ham with Figs and Cranberries

Ingredients

• 1 kg ham roast (prepared by butcher, skinless)
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 4 Garlic cloves
• 2 Bay leaves
• 3 allspice berries
• 2 cloves of mace
• 300 ml dry red wine
• 75 ml meat stock
• 6 fresh figs
• 150 g cranberries
• 75 g raisins
• 3 tbsp cranberry jelly
• 3 tbsp crème fraîche
• honey (to taste)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash the ham, pat dry, tie with kitchen twine, season with salt and pepper, and brown all over in a hot Dutch oven with clarified butter. Peel the garlic, lightly crush it, and add it with the spices to the roast. Sauté briefly and deglaze with wine and stock.

2. 2.

   Cook the roast in the preheated oven for 1½ hours until tender, turning occasionally or basting with stock. Trim the figs and halve them lengthwise. Wash, dry, and drain the cranberries. Twenty minutes before the end of cooking add the figs, raisins, and cranberries to the ham and continue braising.

3. 3.

   After cooking remove the ham from the liquid, brush with a little jelly, and briefly place under the hot oven grill. Meanwhile stir the crème fraîche into the sauce, bring to a boil, and season with salt, pepper, and honey. Slice the ham and serve it in the fruit sauce on a plate.