Itterswiller Schinken

Name: Itterswiller Schinken
Cuisine: French
Ingredients: 1 whole fresh ham, all skin removed but for 2 inches of rind left over the hock Whole cloves as needed; 1 whole fresh ham, all skin removed but for 2 inches of rind left over the hock Whole cloves as needed; Kosher salt as needed; Semicoarsely ground black pepper from the mill; 1 teaspoon ground allspice; 1½ cups dry Riesling; 2 shallots, very finely chopped; One ¼-inch-thick slice honey cake; 1½ cups Secondary Stock or chicken stock of your choice; 1½ cups Secondary Stock or chicken stock of your choice; Dijon or Düsseldorf mustard; Dijon or Düsseldorf mustard

Preparation info

FFR—
15 to 18
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The pièce de résistance of an Alsatian wedding dinner in 1973, You may use gingerbread, honey cake, or pain d’épice to thicken the gravy. The classic accompaniment in my family is a dish of Soured Turnips as per the recipe, The hock is the lower part of a ham, 2 inches wide about its pointed end.

Ingredients

Europe
France
Dinner
Gluten-free
Wedding/Marriage

Ingredients

Method