Glazed roast ham
easy
135 mins
135 mins
Ingredients
- 1.25 kg cured roast pork from the leg (without rind)
- 7-10 Tbsp white pepper
- 25 g clarified butter
- 1 collar Soup Greens
- 400 g Shallots
- 400 g Carrots
- 7-10 Tbsp Salt
- 2 TABLESPOONS Honey
- 1-2 TABLESPOONS Orange juice
- 20 g Butter or margarine
- 1 1/2 TABLESPOONS Sugar
- 20 g Cornstarch
- 1/2 bunch Parsley
Directions
- 1
Wash the roast pork and pat dry. Rub with pepper and place on the fat pan of the oven. Pour hot clarified butter over it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours.
- 2
Clean, wash and coarsely chop the soup greens and place them on the fat pan after 30 minutes. Gradually deglaze the stock with 3/8 litres of water. From time to time, baste the roast with stock. Peel the shallots for the vegetables.
- 3
Clean, wash and cut the carrots into thick slices. Steam carrots and shallots in a little salted water for about 10 minutes. Mix honey and orange juice. Spread the roast ham thickly with it. Fry for another 10 minutes at the same temperature.
- 4
Repeat the process again. Melt the fat in a frying pan and caramelise the sugar in it until golden brown. Drain the vegetables and toss in the caramel. Keep warm. Keep the roast warm. Dissolve the roast stock with a little water, pour through a sieve and bring to the boil.
- 5
Stir starch with a little cold water until smooth. Pour into the stock and boil up briefly. Season to taste with salt and pepper. Wash parsley and cut into strips. Cut the roast open and arrange on the glazed shallots-carrot vegetables.
- 6
Sprinkle with parsley. Sauce extra rich. Boiled potatoes taste good with it.
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