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Slow Roasted Holiday Ham & Vinetara (Icelandic Holiday Cake)

Slow Roasted Holiday Ham & Vinetara (Icelandic Holiday Cake)
PREP TIME
20 min
COOK TIME
6h 35 min
YIELDS
12-16 servings

Anna Olson loves ham for holiday breakfast and this one basted in honey and coarse mustard is her favourite!

Courtesy of Michael & Anna Olson.

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Ingredients

Slow Roasted Holiday Ham

1
large bone-in smoked ham, about 10 lbs (4 kg)
½
cup honey
¾
cup coarse grainy mustard

Vinetara Filling

1
lb(s) pitted prunes
½
cup reserved soaking liquid from prunes
¾
cup sugar
1
Tbsp vanilla extract
1
Tbsp cinnamon

Vinetara Shortbread Layers

1
cup unsalted butter, room temperature
1 ½
cup sugar
2
large eggs
1
tsp baking powder
3
Tbsp half-and-half cream
¾
tsp almond extract
1
tsp ground cardamom
4
cup all purpose flour
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Directions

Step 1

Preheat oven to 300 F.

Step 2

Place ham on a rack in a roasting pan and score the skin on top. Pour about 2 cups of water in the bottom of the pan. Place in oven and bake, uncovered, for 4 to 6 hours.

Step 3

Stir honey and mustard together and spoon half of glaze over ham and baste, cooking for 1 ½ hours more.

Step 4

Carve ham and serve with remaining glaze.

Step 5

Cover prunes with water in a saucepot and simmer for 10 minutes. Drain liquid, reserving 1/2 cup.

Step 6

Puree prunes in a food processor. Spoon puree back into pot; add reserved liquid and sugar, vanilla and cinnamon.

Step 7

Cook over low heat, stirring regularly, until filling becomes thick. Allow to cool before filling cake.

Step 8

Alternate pastry layers with equal amounts of prune filling, finishing with a top pastry layer.

Step 9

To serve, dust top of torte with icing sugar. Refrigerate cake before serving. As the cake chills, the layers will soften.

Step 10

Preheat oven to 350 F (180 C). In a bowl or in a mixer fitted with the paddle attachment, cream butter until fluffy.

Step 11

Add sugar gradually and beat until smooth.

Step 12

Beat in eggs one at a time. Add sifted baking powder, cream, almond extract and cardamom. Work in flour. Dough will resemble shortbread.

Step 13

Divide dough into 7 equal parts. Roll dough into rounds, just over 1/4-inch thick. Cut a disc using a 9-inch pan to trace. Using a palette knife or the bottom of a removable tart pan, gently slide disc onto a parchment-lined baking sheet (you should be able to fit 2 discs onto a sheet).

Step 14

Continue rolling and cutting remaining 5 pieces. Bake until delicately browned, about 12-15 minutes.

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