Danish Ham – Viking Style

The aroma of honey, thyme, and roasting ham always transports me back to my grandmother’s kitchen. Every Christmas Eve, she would pull a glistening, mahogany-colored ham from the oven, its surface scored in a perfect diamond pattern. The air would be thick with anticipation as we waited for that first, juicy slice. Though she wasn’t Danish, this recipe, or something very like it, evokes those comforting memories – a reminder of family, warmth, and the pure joy of sharing a delicious meal.

Recipe Overview

• Prep Time: 30 minutes (plus overnight marinating)
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes (plus overnight marinating)
• Servings: 15-20
• Yield: 1 large ham with accompaniments
• Dietary Type: Not specified, but contains meat, dairy (sour cream), and gluten (beer)

Ingredients

Ham and Marinade:

• 1 (10-13 lb) ham, on the bone, trotter and rind removed
• 2 cups honey
• 2 sprigs thyme, leaves picked
• 2 bay leaves, crumbled
• 1 tablespoon juniper berries, crushed
• Sea salt
• 12 ounces beer (dark or ale is best, at least 3 bottles will be needed)

Vegetable Puree:

• 3 pears
• 3 apples
• 3 parsnips
• 3 potatoes
• 1 celery root
• 6 Jerusalem artichokes
• ½ cup butter, melted
• Kosher salt & freshly ground black pepper

Horseradish Cream:

• 3 cups thick sour cream
• 3 tablespoons fresh lemon juice
• 3 tablespoons brown sugar
• 3 tablespoons freshly grated horseradish

Apple and Pear Compote:

• 5 cooking apples
• 5 pears
• Honey

Equipment Needed

• Large roasting pan
• Sharp knife
• Cutting board
• Small bowl
• Large saucepan
• Medium saucepan
• Potato masher or immersion blender (optional)

Instructions

1. Prepare the Ham: Place the ham on a cutting board. Using a sharp knife, score the fat in a cross-hatch pattern, cutting all the way through to the meat. This allows the marinade to penetrate deeper and renders the fat beautifully.

2. Marinate the Ham: Put the ham in a large roasting pan. Spread the honey generously over the ham. In a small bowl, combine the thyme, bay leaves, and juniper berries. Season the mixture with sea salt, and then rub it thoroughly into the ham, ensuring it gets into all the crevices created by the scoring.

3. Add Beer and Marinate: Pour the beer over the ham. Cover the pan tightly with foil or a lid. Marinate the ham in the refrigerator for several hours, or preferably overnight, to allow the flavors to fully infuse the meat. The longer it marinates, the more flavorful it will be!

4. Preheat Oven: Preheat the oven to 320 degrees F (160 degrees C). Make sure your oven rack is positioned in the center.

5. Prepare Vegetables: While the oven is preheating and after the ham has marinated, peel and dice all of the fruit and vegetables: pears, apples, parsnips, potatoes, celery root, and Jerusalem artichokes. Place the vegetables in the roasting pan around the ham.

6. Roast the Ham and Vegetables: Roast the ham and vegetables, basting the meat frequently with the marinade. If the pan seems dry during the roasting process, add more beer and honey to keep the ham moist and flavorful.

7. Cook Vegetables: Cook the vegetables until they are very tender, about 1 hour. This initial cooking period softens the vegetables before they are pureed.

8. Separate Vegetables and Continue Roasting Ham: Take the vegetables from the roasting pan and put them in a large saucepan. Set the vegetables aside until the ham is cooked. Return the ham to the oven and continue roasting and basting until the meat is tender and reaches an internal temperature of 145°F (63°C), about 3 more hours. Use a meat thermometer to ensure it is cooked through.

9. Rest the Ham: Take the ham out of the oven, cover it loosely with foil, and set it aside to rest for 1 hour before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

10. Prepare Vegetable Puree: Gently warm the vegetables over medium heat. Mash them with the butter until smooth. You can use a potato masher for a rustic texture or an immersion blender for a smoother puree. Season with kosher salt and freshly ground black pepper to taste. Keep the puree warm until ready to serve.

11. Prepare Horseradish Cream: In a bowl, combine the sour cream, lemon juice, brown sugar, and freshly grated horseradish. Add more or less of each ingredient to taste, adjusting the sweetness and tanginess to your preference. Mix well and then chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

12. Prepare Apple and Pear Compote: Peel and core the apples and pears. Roughly chop the fruit. Place the fruit in a medium saucepan. Add about 1 inch of water. Cover the pan and simmer the fruit over low heat until tender, about 20 minutes. Add honey, to taste, for added sweetness. Serve the compote warm or at room temperature.

13. Serve: Glaze the ham if desired, and then slice it. Serve the ham with the Vegetable Puree, Horseradish Cream, and Apple and Pear Compote. Grilled toast topped with mushrooms makes a delightful accompaniment, if desired.

Expert Tips & Tricks

• Scoring the Ham: Be precise with the scoring. A consistent cross-hatch pattern not only looks beautiful but also ensures even penetration of the marinade.
• Beer Selection: Choose a dark beer or ale with malty, caramel notes to complement the honey and juniper. A stout or porter works wonderfully.
• Vegetable Consistency: For a smoother puree, consider using an immersion blender. If you prefer a chunkier texture, a potato masher is perfect.
• Horseradish Freshness: Freshly grated horseradish is essential for the best flavor. Prepared horseradish can be used in a pinch, but the taste will not be as vibrant.
• Make-Ahead: The horseradish cream and apple-pear compote can be made a day in advance. The ham can also be marinated up to 24 hours ahead of roasting.

Serving & Storage Suggestions

Serve the Danish Ham warm, sliced, and accompanied by the vegetable puree, horseradish cream, and apple and pear compote. The combination of sweet, savory, and creamy flavors makes for a truly memorable meal.

Storage: Leftover ham should be stored in an airtight container in the refrigerator for up to 3-4 days. The vegetable puree and apple-pear compote should also be stored separately in airtight containers in the refrigerator for up to 3 days. The horseradish cream is best consumed within 2 days.

Reheating: Reheat sliced ham gently in the oven or microwave. Reheat the vegetable puree on the stovetop or in the microwave, adding a splash of milk or broth if necessary to restore moisture. The apple-pear compote can be served cold, at room temperature, or gently warmed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	903 kcal	N/A
Calories from Fat	296 g	33%
Total Fat	32.9 g	50%
Saturated Fat	15.1 g	75%
Cholesterol	197.7 mg	65%
Sodium	4701 mg	195%
Total Carbohydrate	82.6 g	27%
Dietary Fiber	7.3 g	29%
Sugars	64.2 g	256%
Protein	70.5 g	141%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free beer to make this recipe suitable for those with gluten sensitivities.
• Vegetarian Puree: Replace the butter in the vegetable puree with olive oil for a dairy-free version.
• Spiced Ham: Add a pinch of ground cloves or allspice to the honey marinade for a warmer, spicier flavor.
• Mustard Glaze: Glaze the ham with a mixture of honey and Dijon mustard just before slicing for a tangy-sweet finish.
• Maple Syrup: Replace the honey with maple syrup in the marinade for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-cooked ham for this recipe?
A: Yes, you can use a pre-cooked ham. Reduce the roasting time significantly, aiming to simply warm the ham through and allow the marinade to glaze the surface. About 1-2 hours should suffice, depending on the size of the ham.

Q: What if I can’t find Jerusalem artichokes?
A: Jerusalem artichokes can sometimes be difficult to find. You can substitute them with an equal amount of potatoes or parsnips in the vegetable puree.

Q: Can I freeze leftover ham?
A: Yes, leftover ham can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.

Q: Is it necessary to score the ham?
A: Scoring the ham is highly recommended as it allows the marinade to penetrate the meat more effectively, resulting in a more flavorful and tender ham. It also helps the fat render nicely during roasting.

Q: Can I make this recipe without the apple and pear compote?
A: Absolutely! The apple and pear compote is a complementary side dish but not essential. You can serve the ham with other sides of your choice, such as roasted vegetables, mashed potatoes, or a simple salad.

Final Thoughts

I hope this Danish Ham recipe brings as much joy to your table as it has to mine. Don’t be intimidated by the seemingly long ingredient list or roasting time – the end result is well worth the effort! The combination of the sweet honey glaze, the savory ham, and the flavorful accompaniments creates a truly unforgettable culinary experience. Feel free to experiment with the variations and substitutions to make it your own. And please, share your feedback and photos if you give it a try. Skål!