Julschinken with mustard crust

Name: Julschinken with mustard crust
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 2 kg cured pork ham roast (order from the butcher 1-2 weeks in advance); 0?$? Bay leaves; 1 TEASPOON Juniper berries; 1 TABLESPOON Peppercorns; 1 TEASPOON Allspice seeds; 200 g Breadcrumbs; 1 TEASPOON Sugar; 5 TABLESPOONS medium hot mustard; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 2 TABLESPOONS Honey; 2 coated Tsp Cornstarch

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

2 kg cured pork ham roast (order from the butcher 1-2 weeks in advance)
0?$? Bay leaves
1 TEASPOON Juniper berries
1 TABLESPOON Peppercorns
1 TEASPOON Allspice seeds
200 g Breadcrumbs
1 TEASPOON Sugar
5 TABLESPOONS medium hot mustard
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper
2 TABLESPOONS Honey
2 coated Tsp Cornstarch

Directions

1
Wash the meat and put it in a large pot with the spices. Cover with water and bring to the boil. Cover and simmer at low heat for about 2 1⁄4 hours. In the meantime knead breadcrumbs, sugar, 3 tablespoons mustard and eggs.
2
Season with salt and pepper.
3
Remove the roast ham from the stock and measure a good 600 ml stock for the sauce. Drain the roast, place it on the fat pan and let it rest for 10-15 minutes. Spread the mustard crust on the roast and press on.
4
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes.
5
For the sauce, bring 600 ml of stock to the boil. Stir in honey and 2 tbsp. mustard and let everything boil down for about 10 minutes. Stir starch and 3 tablespoons of water until smooth, thicken sauce with it. Season to taste with salt and pepper.
6
Take out the julienne ham and cut it open with an electric knife. Serve with sauce. Serve with vanilla red cabbage and potato cookies.