Juicy Easter ham roast

Name: Juicy Easter ham roast
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 3 Onions; 2 Carrots; 3 kg cured pork ham roast (without rind; if necessary, order in advance from the butcher); 1 TABLESPOON black peppercorns; 3 Bay leaves; 100 g liquid honey (e.g. acacia honey); 3-4 Tbsp Soy sauce; 6 TABLESPOONS spicy mustard; 8 TABLESPOONS grainy mustard; 1 heaped Tsp cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Stem(s) flat leaf parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

3 Onions
2 Carrots
3 kg cured pork ham roast (without rind; if necessary, order in advance from the butcher)
1 TABLESPOON black peppercorns
3 Bay leaves
100 g liquid honey (e.g. acacia honey)
3-4 Tbsp Soy sauce
6 TABLESPOONS spicy mustard
8 TABLESPOONS grainy mustard
1 heaped Tsp cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Stem(s) flat leaf parsley

Directions

1
Onions peel and quarter. Peel, wash and cut carrots into large pieces. Wash the roast, place in a large pot and add enough water (3-4 l) to cover the meat completely.
2
Add onions, carrots, peppercorns and bay leaf. Bring to the boil covered and simmer at low to medium heat for about 2 1/4 hours.
3
Lift the roast out of the stock and let it drain a little. Place on a fat pan (approx. 32 x 39 cm; deep baking tray) and let it rest for approx. 15 minutes. In the meantime, preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
4
manufacturer). Pour the stock through a sieve, collect and measure 400 ml. For the crust, mix honey, soy sauce and whole mustard.
5
Spread the roast with half of the mustard mixture and pour on 400 ml stock. Roast in the oven for about 30 minutes. After half the roasting time, spread the rest of the mustard mixture on the roast. Take it out of the oven, lift it out of the fat pan and keep it warm.
6
Loosen the frying set and place in a pot. Bring to the boil and simmer for 3-4 minutes. Stir starch and 2-3 tbsp. water until smooth, add to the boiling stock and simmer for at least 1 minute. Season sauce with salt and pepper.
7
Wash parsley, shake dry and chop. Cut the roast open. Serve with sauce and sprinkled with parsley. Grey bread tastes good with it.