Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature
10 whole allspice berries
10 whole cloves
10 whole black peppercorns
4 cups thawed frozen cranberries
1½ cups pinot noir
1 cup brown sugar, loosely packed
1 cup honey
1 cup fresh blood orange juice
Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons
2 sprigs fresh rosemary
1 small cinnamon stick
Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.
⅔ cup Pernod or ouzo
6 tablespoons good green olive oil
4 tablespoons fresh squeezed orange juice
4 tablespoons lemon juice
3 tablespoons grainy Dijon mustard
5 tablespoons light brown sugar
1½ tablespoons thyme leaves
1 heaping tablespoon fennel seeds, lightly crushed
½ cup dry white wine
3 small to medium bulbs of fennel
1½ large chickens divided into pieces,
Or 12 pieces of chicken, skin on and bone in
6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices
Salt and freshly ground pepper
3 tablespoons minced parsley
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