Glazed rosemary and orange ham

Name: Glazed rosemary and orange ham
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 3 Carrots; 1 stalk of leeks; 3 Onions; 2 kg cured pork ham roast with rind (may be ordered in advance from the butcher); 1 TEASPOON Juniper berries; 2 Bay leaves; 1 TABLESPOON black peppercorns; 2 Garlic cloves; 2–3 Branches of rosemary; 100 g demerara sugar; 50 g Dijon mustard; 1 TABLESPOON Oil; 4 TABLESPOONS Orange marmalade; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp grated peel from 1⁄2 organic orange; 1 TABLESPOON Cornstarch

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

3 Carrots
1 stalk of leeks
3 Onions
2 kg cured pork ham roast with rind (may be ordered in advance from the butcher)
1 TEASPOON Juniper berries
2 Bay leaves
1 TABLESPOON black peppercorns
2 Garlic cloves
2–3 Branches of rosemary
100 g demerara sugar
50 g Dijon mustard
1 TABLESPOON Oil
4 TABLESPOONS Orange marmalade
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp grated peel from 1⁄2 organic orange
1 TABLESPOON Cornstarch

Directions

1
Peel or clean and wash the carrots and leeks and cut them into large pieces. Peel and quarter onions. Wash the meat and put it into a big pot. Add carrots, leek and onions.
2
Add as much water (3-4 l) until the meat is covered. Add juniper, bay leaf and peppercorns. Bring to the boil covered. Cook at low to medium heat for about 1 3⁄4 hours.
3
In the meantime, peel and finely chop the garlic for the crust paste. Wash the rosemary, shake dry, remove the needles and chop coarsely. Put it in a pot with garlic, brown sugar, mustard, oil, jam, 1 tsp salt and orange peel.
4
Bring to the boil and simmer at low to medium heat for 8-10 minutes. Stir more often.
5
Remove meat from the stock. Place on a fat pan (deep baking tray; approx. 32 x 39 cm) and let it rest for approx. 15 minutes. In the meantime, preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
6
manufacturer). Pour the stock through a sieve, collect and measure approx. 400 ml. (Use the remaining stock for other purposes, possibly freeze in portions for soups and sauces). Remove the rind from the roast, pour the measured stock to the meat on the fat pan.
7
Roast in a hot oven for about 1 hour. After about 15 minutes, spread with half of the crust paste. 30 minutes later, brush with remaining paste and finish roasting.
8
Remove the roast from the oven, lift it out of the fat pan and keep it warm. For the sauce, loosen the frying set with a spatula, pour through a sieve into a pot and bring to the boil. Stir the starch and 4 tbsp. water until smooth, add to the boiling sauce and simmer for about 1 minute.
9
Season to taste with salt, pepper and sugar. Cut the roast open. Serve with sauce. Serve with asparagus couscous salad.