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!
Any leftover ham is usually added to pea soup after Christmas. Delicious!
- 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.
- 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).
- Let the ham rest for a while before cutting off the rind.
- Reserve the pan juices, strain and cool so that the fat can be easily skimmed from the surface.
- Season the liquid with honey and a dash of lemon juice.
- 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
- Put the ham in an ovenproof dish. Combine the mustard, syrup or honey, potato flour and egg yolk until smooth.
- Spread the mixture over the ham and sprinkle with breadcrumbs. Gratiné in a 200° C (400° F) oven until nicely browned.
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