Hey, @Medievalist, hell yeah. This is an ancient method of preparing ham, called Ham in Hay.
You brine the ham for 14 days, saute it with clean water to extract excess salt, then braise in alfalfa hay along with peppercorns, nutmeg, cloves, and veg.
Totes channeling the Normans yo.
…oh, you ask why I am doing this on a stove? Well, I haven’t purchased the caldera yet that will sit atop newly built fire pit.