Cooking technique: Roast
Preheat oven to 90-120° C / 200-250° F
Prep. time: 15 minutes
Cooking time: 1-2 hours per kg

If frozen, thaw the ham carefully in a cool place for 1-5 days, depending on the size.

A ham containing a bone takes a longer time than a boneless one. The ham must be at room temperature before being put into the oven. Check it with a meat thermometer!

Leftover
Any leftover ham is usually added to pea soup after Christmas. Delicious!

1. Put the ham in a roasting pan, rind side up and insert the meat thermometer into the thickest part without letting it touch the bone.
2. Pour about 100 ml (6 tbsp.) water into the pan. For a succulent ham, roast in a low oven (90-120°C / 200-250°F) until the thermometer registers 77-80°C (170-175°F). 
3. Let the ham rest for a while before cutting off the rind.

Sauce

1. Reserve the pan juices, strain and cool so that the fat can be easily skimmed from the surface.
2. Season the liquid with honey and a dash of lemon juice.
3. Add some apple juice, a little cinnamon and the cornstarch. Simmer for 5 minutes. If desired, add 100 ml (6 tbsp.) whipping cream.

Glazing the ham

1. Put the ham in an ovenproof dish. Combine the mustard, syrup or honey, potato flour and egg yolk until smooth.
2. Spread the mixture over the ham and sprinkle with breadcrumbs. Gratiné in a 200° C (400° F) oven until nicely browned.