1 boneless ham (brined and with the rind still on)
2 Large onions
1 Large carrot
15 allspice berries
2 cups broth
3 bay leaves
ground white pepper
butter, clarified butter, or ghee
dijon mustard
Peel and roughly chop the carrot and onions.
Add butter/clarified butter or ghee to a hot frying pan, then give the onions and carrot some color before transferring to your slow-cooker.
Dust with white pepper while frying.
Add the allspice, bay leaves and broth to the slow cooker.
Quickly rinse the ham under cold water, insert a meat thermometer into the center of the ham, and place it on top of the vegetables.
Cook on low until you’ve reached a core temperature of 167F (75C).
When done, remove the rind and layer of fat and set aside to cool off.
Set your oven to 440F (225C).
Brush the ham with Dijon mustard, turn on the broiler, put the Dijon coated ham in the oven for about 15 minutes (start keeping an eye on it after 10 minutes) until it has got a nice color.
Take it out of the oven, set aside and let cool off completely.
Serve cold in thin slices with mustard on the side.
Source: StricklyPaleoIsh
2 Large onions
1 Large carrot
15 allspice berries
2 cups broth
3 bay leaves
ground white pepper
butter, clarified butter, or ghee
dijon mustard
Peel and roughly chop the carrot and onions.
Add butter/clarified butter or ghee to a hot frying pan, then give the onions and carrot some color before transferring to your slow-cooker.
Dust with white pepper while frying.
Add the allspice, bay leaves and broth to the slow cooker.
Quickly rinse the ham under cold water, insert a meat thermometer into the center of the ham, and place it on top of the vegetables.
Cook on low until you’ve reached a core temperature of 167F (75C).
When done, remove the rind and layer of fat and set aside to cool off.
Set your oven to 440F (225C).
Brush the ham with Dijon mustard, turn on the broiler, put the Dijon coated ham in the oven for about 15 minutes (start keeping an eye on it after 10 minutes) until it has got a nice color.
Take it out of the oven, set aside and let cool off completely.
Serve cold in thin slices with mustard on the side.
Source: StricklyPaleoIsh
