Easter ham roast

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Onions peel and quarter. Peel, wash and cut carrots into large pieces. Wash the meat, put it in a large pot, add water so that the meat is completely covered with it

2. 2

   Add carrots, onions, peppercorns, salt and bay leaves, cover and bring to the boil. Simmer at low to medium heat for about 2 1/4 hours

3. 3

   Lift the roast out of the stock and let it drain a little. Place on a fat pan of the oven and let it rest for about 15 minutes. Measure out 400 ml stock. For the glaze, mix honey, soy sauce and mustard. Cut fat rind from roast

4. 4

   Coat the roast with half of the glaze. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. After half the roasting time, spread the remaining glaze over the roast

5. 5

   Remove the roast from the oven, lift it from the fat pan and keep it warm. Remove roast from the fat pan, pour into a pot, bring to the boil and simmer for 3-4 minutes. Stir the starch and 2-3 tbsp. water until smooth, add to the boiling stock and simmer for about 1 minute

6. 6

   Wash parsley, shake dry and cut finely, except for one leaf. Cut the roast open. Serve sprinkled with some sauce and parsley. Serve with the rest of the sauce. Grey bread tastes good with it

Nutrition Facts

KCAL
460 kcal

CARBS
12 g

FATS
8 g

PROTEINS
85 g