Roast Ham and Vegetables with Persimmon Sauce

featured on My Carolina Today: All the ingredients except the olive oil and sugar can be bought at farmers markets locally. Local honey in place of sugar and local butter made into ghee in place of olive oil can be substitutes for this  recipe to make it completely local!

3lb boneless ham (salt cured and smoked)
olive oil
5-6 c. (enough to fill the casserole dish) Vegetables in season at market (for example: kohlrabi, carrots, beets, turnips, radishes, sweet potatoes, swiss chard, collards, spinach, garlic, tomatoes, peppers)
Persimmon Sauce:
4 Persimmons
1c. white wine
1/2 c. sugar

Preheat oven to 325 (Ham needs to cook for 1hr 45m or until internal temp reaches at least 165 degrees F or 35-40 min a lb) Place ham in casserole dish, cook for an hour. While the ham is cooking cut up vegetables into cubes, and mince 2 cloves of garlic. Put a few of tablespoons of olive oil in a bowl with garlic, root veggies and sweet potatoes (vegetables that need to cook the longest), toss until everything is coated with the oil. When there is 45 minutes left for the ham to cook place the veggies tossed in olive oil around ham. Stir the veggies after about 20 minutes. Then put veggies like tomatoes/green peppers etc in a bowl with a tablespoon or so of olive oil and toss it all together. Place them in the roasting pan for the last 15 minutes. After about 7 minutes stir up all the veggies in the pan. Take the greens, about 2 cups, (swiss chard, collards, turnip greens, radish greens, beet greens etc) wash and cut up and mix in  with  other veggies in dish for the last 5 minutes. When the roast is done take radishes, cut shavings and sprinkle them on top of the roasted veggies.

Persimmon Sauce (from Chef Patrick Connolly of Bobo – New York, New York
Adapted by
January 2009
Place the sugar in a pan and cook over medium-high heat until it is a light caramel. Quickly add persimmons to the caramel and toss to coat completely. Add the wine, reduce heat and gently simmer for 5 minutes. Remove from heat and puree in a blender until smooth. Place in bowl to be served with the ham and veggies.


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