Cured roast ham with mustard sauce

Name: Cured roast ham with mustard sauce
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Ingredients: 2 Carrots; 2 Onions; 2.5 kg cured pork ham roast (order in advance from the butcher); 8 Juniper berries; 1 TABLESPOON Peppercorns; 2–3 Bay leaves; 175 g Apple Jelly; 2 TABLESPOONS + 200 ml apple juice; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 100 g Butter; 75 g Flour; 200 g Whipped cream; 1⁄2 Federation Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 8

2 Carrots
2 Onions
2.5 kg cured pork ham roast (order in advance from the butcher)
8 Juniper berries
1 TABLESPOON Peppercorns
2–3 Bay leaves
175 g Apple Jelly
2 TABLESPOONS + 200 ml apple juice
7-10 Tbsp Pepper
7-10 Tbsp Salt
100 g Butter
75 g Flour
200 g Whipped cream
1⁄2 Federation Parsley

Directions

1
Peel carrots and onions. Wash the carrots. Cut everything into pieces. Wash the meat. Put it in a big pot with carrots and onions. Cover with hot water. Add juniper, peppercorns and laurel.
2
Bring everything to the boil, cover and simmer for about 2 1⁄4 hours. Take out and let drain.
3
Mix jelly and 2 tbsp. apple juice. Pepper. Place the roast on the fat pan and brush with some jelly. Add about 1⁄4 l hot water. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 15-25 minutes.
4
Spread with the rest of the jelly more often.
5
Sieve the cooking stock, measure well 1⁄2 l Heat butter. Sweat flour in it. Stir in stock, 200 ml juice and cream, bring to the boil. Simmer for about 5 minutes. Season to taste.
6
Wash and chop the parsley. Cut the meat into slices, arrange with some sauce and parsley. Rest of sauce extra. Serve with boiled potatoes.