Wild Boar Christmas Ham

This Christmas ham made from wild boar tenderloin is the ultimate eye-catcher for a festive Christmas dinner. Brining the meat first gives it an intense flavor and keeps it wonderfully tender after slow cooking. The combination of spices, fresh herbs, and the slow roasting process creates a tender, flavorful ham that melts in your mouth. At De Predetarian, we love making this dish for the holidays – a special main course that's guaranteed to impress and pairs perfectly with roasted vegetables and a rich game jus.

Number of persons : 6-8

Preparation time : 10 minutes (plus 1.5 days of curing time)

Cooking time : 3-4 hours

Ingredients :

• 1.5 kg wild boar tenderloin
• 4 tbsp salt
• 2 tbsp sugar
• 2 tbsp brown sugar
• 1 tbsp ground black pepper
• 1 tbsp coriander seeds, ground
• 1 tbsp mustard seeds, ground
• 1 tbsp fennel seeds
• 2 cloves of garlic, pressed
• 2 bay leaves
• 300 ml water
• 100 ml apple cider vinegar
• 100 ml vegetable oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
  
  

Instructions :

1. Start by making the brine by combining the salt, sugar, brown sugar, black pepper, coriander seeds, mustard seeds, fennel seeds, and crushed garlic in a bowl. Add the water and apple cider vinegar and stir well until the sugars and salts are dissolved.
2. Place the wild boar tenderloin in a large, sealable bag or bowl and pour the brine over it. Add the bay leaves. Make sure the meat is completely covered with the brine. Refrigerate the tenderloin and let it brine for 1.5 days, turning it every 12 hours.
3. After the brine, remove the pork from the brine and pat it dry with a paper towel. Let it come to room temperature.
4. Preheat the oven to 160°C (320°F). In a small bowl, combine the vegetable oil, rosemary, thyme, and a little salt and pepper. Rub the meat with this mixture.
5. Place the pork neck on a rack in a roasting pan and place it in the oven. Roast for 3-4 hours, depending on the size of the pork neck, or until the core temperature reaches 75°C.
6. Remove the meat from the oven and let it rest for 10-15 minutes before carving.
   
   

Serve the Christmas ham made from wild boar tenderloin with, for example, roasted vegetables and a rich game jus for a festive dinner.