Christmas gammon in honey-mustard glaze: a recipe from FORUMHOUSE participants

There is nothing left until the New Year, and we offer you an excellent recipe for pork leg in honey-mustard glaze. The dish is popular among the participants of our forum. They were the ones who shared this wonderful holiday recipe.

The ham is baked in the oven. The result will be simply delicious: a toasted aromatic crust on top, and juicy tender meat under it! The dish is good both hot and cold. A ham, cut into thin slices, is an excellent appetizer for a festive table.

Ingredients

The dish requires a piggy back weighing 2-2.5 kilograms. But for this recipe, the pork shoulder is also quite suitable. And you will also need: salt; sugar; cloves; Bay leaf; peppercorns and spicy dried herbs; head of garlic; two tablespoons of dry mustard and the same amount of honey.

Marinade

For two days, the meat must be immersed in a strong saline solution. You can add bay leaf, peppercorns, herbs and spices to the brine for aroma, put a teaspoon of sugar - you get a fragrant marinade.

The container with the marinade must be refrigerated. Remove the meat from the refrigerator four hours before cooking to keep it at room temperature the entire time.

Cooking

Next, you need to get the pork from the marinade and put on a baking sheet. Baking dishes should have high sides. Place the meat skin side up. Cut the skin and insert the garlic cloves into the cuts. Five to seven cloves per 2 kilograms of meat will suffice.

Preheat the oven to 220 degrees. Just cover the ham with foil - do not wrap tightly. Then put the baking sheet in the oven for an hour and a half. If there is convection in the oven, turn it on. But if there is no forced air circulation in the oven, the temperature should be increased to 230 degrees.

Here comes the glaze time!

After an hour and a half, you need to remove the foil, remove the meat from the oven and transfer to a cutting board; let cool for a while. Drain the fat from the baking sheet.

When the ham has cooled down, carefully remove the skin from it. The main thing is not to damage the layer of fat under the skin. After this procedure, make cuts on the ham to make a 1.5-2 cm diamond pattern. Insert dry carnation buds into the crosshairs of the incisions.

Next, mix the honey and mustard and spread the ham thickly. Meat in honey-mustard glaze is again sent to the oven, but already at a temperature of 100 degrees. This is necessary so that the ham does not burn. Bake for 40-60 minutes.

After the oven, the ham should be allowed to rest. Cover it with a towel and remove for 35–45 minutes. That's the whole recipe. Bon appetit and Happy New Year! I wish you happiness and success in 2021!

How do you cook the ham? Write your recipe in the comments!

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