Ingredients
- One 18-pound bone-in smoked ham, skin removed and fat scored in a crosshatch pattern
- 2 cups water
- 1 bottle Riesling, preferably off-dry
- 6 red apples such as Paula Red or Empire—halved, cored and skin peeled in stripes
- 2 tablespoons unsalted butter
- 6 scallions, coarsely chopped
- 1 teaspoon hot paprika
- 2 tablespoons Calvados
- Salt
Description
Food & Wine
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