Apple Cider Ham With Molasses Glaze With Warm Cabbage, Farro, and Toasted Walnut Slaw

PORK
19Ingredients
65Minutes

Ingredients

US|METRIC
  • 3 pounds boneless ham (Netting Removed)
  • 1 quart apple cider
  • 1 yellow onion (Thinly Sliced)
  • 1 fennel bulb (9 Ounces, Fronds Removed, Thinly Sliced)
  • 2 stalks celery (Strings Peeled And Cut In Half)
  • 1 Orange (Zested And Juiced, 1/3 Cup Juice)
  • 3 sprigs fresh thyme
  • 3 sprigs fresh thyme
  • 1/2 teaspoon dried thyme
  • 1/3 cup molasses (Not Blackstrap)
  • 1 cup farro (Preferably Pearled Or Semi-Pearled)
  • 2 cups walnuts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 head green cabbage (About 2 1/2 Pounds, Quartered, Cored, And Cut Lengthwise Into 1/4 Inch Strips)
  • 3 tablespoons apple cider vinegar
  • 1/2 cup fresh parsley (Chopped)
  • 2 tablespoons fresh thyme (Chopped Or 2 Teaspoons Dried)
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    Directions

    1. Preheat oven to 350 degrees F.
    2. In a large Dutch oven, add the cider, onion, fennel, celery, orange zest and juice, and thyme and bring to a boil over high heat. Add the ham, reduce the heat to low, and cover tightly. Simmer, occasionally turning the ham, for 30 minutes. Remove from the heat, uncover, and let stand for 10 minutes.
    3. Transfer ham to a plate. Strain cooking liquid through a wire sieve over a large bowl, reserving solids and liquid. In a large, wide saucepan, bring the liquid to a boil over high heat. Cook until reduced to about 1 1/2 cups, 40 to 45 minutes. Set the reduced liquid aside to use in the slaw.
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