Journey to the Kingdom of Rohan in Middle Earth for a slow roasted mead glazed ham that has been baked in hay with a sweet grassy aroma.
a feast in rohan – inspired by the lord of the rings
Let us travel to Middle Earth, crossing the Fords of Isen at the Gap of Rohan, for a feast with the Rohirrim. A feast in the great Northern kingdom of men is imbued with the courage and nobility of its people and their deep connection to the land. Gather in the Golden Hall of Meduseld, seat of the King in the city of Edoras, to sing songs of great battles and heroic deeds while feasting.
To create recipes worthy of the horse-lords, we take inspiration from the ancient cultures that influenced Tolkien’s vision of Rohan to the geographical region of Rohan itself.
a sea of grass
The great Northern kingdom of Rohan lies between the rivers Isen and Anduin and is characterized by expansive grassy plains dotted with wildflowers and winding rivers. Known as the horse-lords, the Rohirrim are renowned for their horsemanship and their prized steeds.
For many hours they rode on through the meads and riverlands. Often the grass was so high that it reached above the knees of the riders, and their steeds seemed to be swimming in a grey-green sea.
The Two Towers by JRR Tolkien
Inspired by the horse culture of Rohan, this slow roasted ham is infused with the sweet, grassy aroma of fresh hay. A rarely used culinary technique, cooking the ham in hay imparts a wonderful aroma and creates an incredibly tender and juicy ham. The ham is then removed from the hay, brushed with a reduced mead glaze, and roasted until sticky and caramelized. This mead glazed ham is the perfect centrepiece for our feast in the Golden Hall of Meduseld!
Ingredient Notes
Ham: I used a smoked picnic ham, which is taken from the shoulder. But you can use any type of ham you prefer.
Hay: You will need to ensure that the hay you use is clean and safe. The easiest place to source it is at a pet store. I used Western Timothy Hay from a local pet store.
Mead: Mead has a mild honey flavour and there are sweet and dry varieties. For this recipe I suggest using a plain sweet mead. I like using the Merry Mead from our local meadery, Campbell’s Gold Honey Farm and Meadery. To make this recipe non-alcoholic, substitute with apple juice.
How to make mead glazed ham baked in hay
Bake the ham
Preheat the oven to 325°F. Remove the rind from the ham. Leave a layer of fat to protect the meat. Use a paring knife to score a crosshatch pattern over the top and sides of the ham. Set aside.
Transfer several handfuls of hay to a large bowl and soak with water. Line the bottom of a dutch oven with a layer of hay, arranging some of the hay around the sides of the pot. Scatter the bay leaves and whole spices over the hay in the Dutch oven.
Place the ham in the Dutch oven on top of the hay. Stuff the remaining hay around the ham so that it is fully enclosed. Pour 1 cup of mead and the water into the Dutch oven. Place a small piece of parchment on top of the ham and then tightly cover the whole pot with foil. Cover with a lid and bake for 2 ½ to 3 hours or until it reaches an internal temperature of at least 145°F.
Make the mead glaze
While the ham is baking, prepare the glaze. Add the remaining 1 cup mead to a small saucepan and bring to a boil over high heat. Boil the mead until reduces to a 1/4 cup. Turn the heat down to low and add the brown sugar, butter, grainy mustard, apple cider vinegar, and kosher salt. Whisk until the butter is fully emulsified. Set aside and allow to cool.
Glaze the ham
When the ham is fully cooked, remove from the oven and turn the heat up to 425°F. Transfer the ham from the Dutch oven to a roasting pan. Carefully scrape off as much of the hay as possible. The hay pieces can be sharp and unpleasant to eat.
Brush the ham with the glaze and roast for 15 to 20 minutes. Apply more glaze every 5 minutes until the ham is caramelized and well browned.
Serve the Mead Glazed Ham Baked in Hay
Carve the ham into thin slices and transfer to a serving platter. Enjoy!
