Christmas Ham with Balsamic Figs
Source: Chef Marcus Samuelsson of Aquavit

1 lightly salted ham (14 to 20 pounds)
2 bay leaves
2 carrots, peeled and cut into 2" pieces
2 onions, peeled and cut in quarters
2 juniper berries
2 cloves
1 tablespoon dried thyme

For the Mustard Mix:
3 cups bread crumbs
1 cup maple syrup
1/2 cup brown sugar
2 tablespoons soy sauce
1 teaspoon ginger powder
2 tablespoons mustard
1 tablespoon garam masala

Combine all ingredients in a bowl and mix well.

Place ham in a large pot. Cover with cold water and bring to a boil. Skim the foam off the top. Add bay leaves, carrots, onions, juniper berries, cloves and thyme. Reduce heat and simmer, partially covered, for 4 hours. Let ham sit in broth overnight.

The next day, lift out and trim the fat. Preheat oven to 350 degrees. Arrange the ham meaty side up on a rack in a roasting pan and brush with mustard mix (recipe below). Bake for 30 minutes. Let stand for 30 minutes before slicing.

Serves 16
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For the Balsamic Figs:

1 pound dried Mission or Calimyrna figs
1 cup Port wine
2 tablespoons balsamic vinegar
2 sprigs thyme, finely chopped

Combine Port wine, vinegar, and thyme in a shallow baking dish. Add figs, making sure to completely submerge in liquid. Cover with plastic wrap and let marinate in refrigerator overnight.

Pour figs and marinade into a small sauté pan. Bring to boil over a medium-high flame. Continue boiling until there is very little liquid remaining. Remove from heat. Serve alongside ham.