Place the ham on a cutting board.

Score the fat in a cross-hatch pattern, cutting all the way through to the meat.

Put the ham in a large roasting pan.

Spread the honey over the ham.

Combine thyme, bay leaves, and juniper berries in a small bowl.

Season the mixture with salt.

Rub the herb mixture into the ham.

Pour the beer over the ham.

Cover the pan and marinate the ham in the refrigerator for several hours or overnight.

Preheat the oven to 320 degrees F.

Peel and dice all of the fruit and vegetables (pears, apples, parsnips, potatoes, celery root, jerusalem artichokes).

Place the vegetables in the roasting pan around the ham.

Roast the ham and vegetables, basting the meat frequently with the marinade.

Add more beer and honey if the pan seems dry.

Cook the vegetables until they are very tender, about 1 hour.

Take the vegetables from the roasting pan and put them in a large saucepan.

Set the vegetables aside until the ham is cooked.

Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours.

Take the ham out of the oven, cover it and set it aside to rest for 1 hour.

Gently warm the vegetables over medium heat.

Mash them with the butter.

Season the puree with salt and pepper.

Keep the puree warm until ready to serve.

In a bowl, combine sour cream, lemon juice, brown sugar, and freshly grated horseradish.

Mix well and then chill in the refrigerator to make the Horseradish Cream.

Peel and core the apples and pears for the compote.

Roughly chop the fruit.

Place the fruit in a medium saucepan.

Add about 1 inch of water.

Cover the pan and simmer the fruit over low heat until tender, about 20 minutes.

Add honey, to taste.

Serve the compote warm or at room temperature.

Glaze the ham if desired, and then slice it.

Serve the ham with the puree, Horseradish Cream and Apple and Pear Compote, accompanied by grilled toast topped with mushrooms, if desired.