Burgundy Ham And Coleslaw

• 5 1/2 lbs ham
• 4 None onions, peeled, 2 halved, 2 diced
• 2 None bay leaves
• 1 tsp juniper berries
• 1 tsp black peppercorns
• 1 tsp allspice
• 1 2/3 cups dry red wine
• 1 3/4 lbs cabbage, cut into strips
• 1 1/3 lbs carrots, peeled and grated
• 6 tbsp apple cider vinegar
• 4-5 tbsp maple syrup
• 2 tbsp cornstarch, mixed with 5 tbsp water until smooth
• 2/3 lb iceberg lettuce, cut into strips
• 1 3/4 cups mayonnaise

1. Place the ham in a large pot and pour in enough water to cover. Add the halved onions, bay leaves, juniper berries, peppercorns and allspice and bring to a boil. Simmer over a medium heat for 2 hours 30 mins.
2. Preheat the oven to 400u0b0F. Remove the ham from the stock and place in a roasting pan. Allow the stock to cool. Score the ham skin in diamond shapes. Add the diced onions. Bake for 1 hour. Add the wine and 1 2/3 cups of the ham stock and bake for 30 mins.
3. For the coleslaw: in a bowl, mix the cabbage and carrots. In a separate bowl, mix the vinegar, maple syrup and 2/3 cup ham stock and season with salt and black pepper. Pour over the cabbage and carrots and toss well. Cover and allow to marinate.
4. Remove the ham from the oven and keep warm. Pour the pan juices through a sieve into a saucepan and bring to a boil. Stir in the cornstarch. Stir the lettuce and mayonnaise into the coleslaw and serve with the ham and sauce.

ham, onions, bay leaves, berries, black peppercorns, allspice, red wine, cabbage, carrots, apple cider vinegar, maple syrup, cornstarch, iceberg lettuce, mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/17876 (may not work)