pork ham with bone – 5 kg
cider – 2 1/2 cup
sherry dry – 1/3 cup
sugar – 1/2 cup
mustard ready – 1 1/2 Art. tablespoons
horseradish grated – 2 tbsp. spoon
Carnation – 6-8 buds
bay leaves – 2 pcs.
pepper black pepper – 1 tbsp. teaspoon
Leg put in a large pot (part of the bone may be cut off), pour the cider, add water so that it covered the ham, put on a high heat and bring to a boil.
Then put the pepper, bay leaf, salt, reduce the heat, partially cover and cook on low heat.
After 2 hours, remove the pan from the heat and cool the ham in broth.
Remove the ham from the broth and take off his skin, leaving a thin layer of fat. The layer of fat to cut diamonds and put on each clove bud. Place the ham on a baking sheet and bake in a preheated 180 ° C oven for 25 minutes.
Mustard mix thoroughly with sugar, sherry and horseradish. Coat the ham cooked mixture, pour in the pan 3 cups strained broth and bake another 30 minutes until golden brown.
Then, remove the ham from the oven and cool for 25 minutes, cut into slices and serve.
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