Danish Ham - Viking Style

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When people cook, we always try to make a recipe "better". Stick to the original recipe. I originally doubled the juniper berries and covered the ham with the dark beer to marinate it which required more than 3 to 4 bottles. The flavor was so strong that I thought I was eating a shot of gin because I did not account for the fact that the dark beer would enchance the flavor of the berries. I spent an inordinate amount of time trying to salvage the ham and sweeten it to make it palatable. I then made the ham according to the recipe and it was very good, but still not as appetizing and visually appealing as the ham from the "chain". Forget the apple and pear compote, unless you love to serve something reminiscent of baby food.

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can anybody tell me if this recipe is for a fresh ham or a cooked ham? or does it not matter?

thanks!

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Hi folks. The recipe calls for a 10 to 13 lb ham. I could only find a 20 lb ham. Does anyone know how much more cook time will be required so I can plan properly? Thanks

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this was the best ham i ever made. EVERYONE LOVED IT

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Excellent

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Is this a fresh ham or a smoked ham?

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The "trotter" is the pig's foot and the "rind" is the skin. A ham purchased in a US supermarket will almost certainly have these already removed. The author of this recipe is from Denmark. A similar ham purchased in a European market will usually have the foot and skin still on it. This recipe is very different from a typical US preparation, but it is delicious!

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Would like to prepare this for Christmas but do not know what
"trotter and rind" is ?

thanks,