Slow-Cooked Christmas Ham with Mulled Wine Flavors

Few things are as magnificent as a great big Christmas ham. I enjoy the fact that there is always too much, and you can keep nibbling at it for several days.

INGREDIENTS:

Ham, about 24 lbs. (11 kg)

8 cups (2 liters) mulled wine (see recipe)

1 red cabbage, finely sliced

3 tbs. pork fat

1 tsp. caraway

1 cinnamon stick

3 tbs. apple cider vinegar

Salt

Pepper

PREPARATION:

• Preheat the oven to 400 F (200 C). Place the ham in a large pot with a lid. Pour mulled wine over and cover the dish with a lid or foil. Bake the ham for one hour, and turn down the heat to 250 F (120 C). Then let it bake for another 6 hours or until it has reached a core temperature of 160 F (70 C).

• Meanwhile, mix the shredded cabbage, pork fat, caraway, and apple cider vinegar in a pan over medium heat. Put on a lid and leave it to rest for 15 minutes. Serve the roast with boiled potatoes and red cabbage stew!