4 kg bone-in pork shoulder (sometimes called picnic ham)
2 leeks chopped
1 onion, chopped
3 carrots, cut into cubes
2 celery ribs, cut into cubes
2 garlic cloves, finely chopped
6 fresh thyme sprigs plus 2 tablespoons finely chopped leaves
6 fresh flat-leaf parsley stems plus 1/4 cup finely chopped leaves
1/4 whole nutmeg, smashed
1 tsp whole black peppercorns
6 whole cloves garlic
4 tbs butter, softened
360 ml dry white wine
750 ml water
2 tbs all-purpose flour
1. Put ham in deep 10- to 20-quart pot and cover with cold water (don't worry if bone sticks out). Bring to a boil, then drain ham.
2. Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.
3. Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see "special equipment," above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.
4. Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.
5. Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled "fully cooked"), or 160°F, about 2 hours more (if ham was labeled "partially cooked").
While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a beurre manié.
6. Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.
7. While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.
8. Remove skin from ham, then slice meat and serve with sauce.
Sierra Cantabria Rioja Tinto (2007)
Aromas of red fruit and spices. A balanced wine. Barrel-aged 6 months. An ideal wine for daily consumption.
Your dreamy kit
Shop in a sec