Broiled Oysters with Celery Cream and Virginia Ham

Shuck the oysters and drain, saving the oyster liquor for the sauce
and the top shells. In a non-corrosive sauce pan add the oyster liquor,
8 oz. of the heavy cream, the celery seed, bay leaves, parsley stems,
lemon zest and juice. Bring to a boil and let reduce by 1/8. Strain
through a fine sieve and return the cream mixture to the sauce pan. Add
the finely diced celery and ham and bring to a boil. Add the black
pepper and check for saltiness as the ham will add a great deal of salt
to the mixture. If too salty (hams will vary in saltiness) add a little
more cream. Keep warm.

Drain the celery root and in another sauce pan, add the celery root
and cover with fresh, salted water and bring to a boil. Cook until
tender and drain. In a food processor, add the celery root, butter and
remaining cream and puree.

Place a 1/2 tsp. of the celery root puree in each of the oyster
shells, top with one oyster and spoon the celery ham cream over the
oysters. Place the filled oysters on bed of sea salt on a sheet pan and
broil in the oven for about 5 minutes or until browning and bubbly.
Serve at once.